Ingredients:

  • 1/2 cup soy sauce
  • 1/3 cup cane vinegar
  • 6 cloves garlic, smashed
  • 1 tbsp brown sugar
  • 1 tsp whole black peppercorns
  • 3 bay leaves
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp vegetable oil
  • 1 tsp salt

Instructions:

  1. In a small bowl, whisk together the soy sauce, vinegar, brown sugar, smashed garlic, peppercorns, and bay leaves.
  2. Pat the chicken thighs dry with paper towels and season lightly with salt.
  3. Preheat oven to 375°F (190°C). Heat vegetable oil in an oven-safe skillet over medium-high heat.
  4. Place chicken skin-side down and sear for 3-5 minutes until golden. Flip and sear the other side for 2 minutes.
  5. Pour the marinade over the seared chicken and cover the skillet with a tight-fitting lid or foil.
  6. Transfer to the oven and bake for 35-40 minutes.
  7. Remove the lid and bake for another 10-15 minutes, basting the chicken with pan juices until internal temperature reaches 165°F (74°C) and sauce is a thick, glossy glaze.