1. Marinate chicken:

• Finely grate 3 cloves garlic into a medium bowl. Add ½ cup Dill Pickle Ayoh, 2 teaspoons salt, and a hefty grating of black pepper. Mix to combine and add 4 boneless skinless chicken thighs, turning to coat in the marinade. Let sit for at least 1 hour and up to 2 days in advance.

2. Make rice:

• Rinse 1 ½ cups white rice in a fine-meshed strainer until the water runs clear. Add to a medium pot, along with 2 ¼ cups water and 1 teaspoon salt. Bring to a boil over high heat, reduce heat to maintain a simmer, and cover.
• Cook until rice is tender and all water has been absorbed, this should take about 12-15 minutes. If the rice needs more time to cook but the pot has no more water, add a small splash, stir, and cover, while checking every 4 minutes until rice has cooked through.
• Scrape rice onto a sheet pan and spread into an even layer. Drizzle with 2 tablespoons olive oil, toss to combine, and let cool.

3. Make cherry-nectarine pickle salad:

• Halve 12 ounces cherry tomatoes (or quarter if using camparis). Pit and thinly slice 2 nectarines. Slice 4 dill pickle spears. Add these three components to a large bowl, along with the remaining 3 tablespoons olive oil, the juice of 2 lemons, a big pinch of sugar, and salt and pepper to taste. Toss to combine.

4.  Grill chicken and rice:

• Preheat a grill to high. If your grill has room for a large cast iron skillet and the chicken thighs at the same time, place the skillet on the grates as the grill heats. (Alternatively, you can crisp rice in a skillet over high heat on the stovetop.)
• Drizzle the skillet with enough olive oil to lightly coat and add the cooked rice in an even layer, spreading and pressing into the skillet to encourage contact with the bottom of the pan.
• Clean and oil the grill grates next to the skillet. Add the chicken and close the lid. Let cook until rice begins to crisp and the chicken has distinct grill marks on the underside, about 6 minutes for each. Give a gentle stir to the rice and spread again in an even layer, pressing into the skillet. Flip the chicken and recover the grill.
• Continue cooking until rice is slightly crispy on the underside, about 3 minutes more. Remove from grill. Continue grilling chicken for 6-7 minutes at this point, until fully cooked through. Remove from grill.

5. Serve:

• Platter up the tomato-nectarine-pickle salad. Top with slices of chicken and the crispy rice. Serve.