Ingredients:

  • 2 lbs chicken thighs, bone-in, skin-on
  • 1/2 cup soy sauce
  • 1/3 cup cane vinegar
  • 8 cloves garlic, smashed heavily
  • 3 whole dried bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tbsp brown sugar
  • 1 cup water

Instructions:

  1. In a large bowl, combine the chicken thighs with the soy sauce, half of the smashed garlic, and the whole black peppercorns. If time permits, marinate for 20 minutes.
  2. Pat the chicken skin dry. Place the thighs skin-side down in a cold, heavy-bottomed skillet. Turn the heat to medium-high and sear until the fat renders and the skin becomes golden and crispy. Remove the chicken and set aside, leaving the rendered fat in the pan.
  3. In the same skillet using the rendered chicken fat, sauté the remaining garlic and the bay leaves until the garlic is fragrant and lightly browned.
  4. Return the chicken to the pan. Add the remaining marinade, vinegar, water, and brown sugar. Bring the liquid to a hard boil. Do not stir for the first 2 minutes to allow the harsh acidity of the vinegar to cook off.
  5. Reduce heat to low, cover, and simmer for 20-25 minutes. Remove the lid and increase heat for the last 5 minutes to reduce the liquid into a thick, mahogany-colored glaze that coats the meat.