Ingredients:

  • ½ cup soy sauce
  • ⅓ cup white vinegar
  • 4 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon black peppercorns
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, white vinegar, minced garlic, bay leaves, black peppercorns, brown sugar, and vegetable oil. Whisk until sugar is dissolved.
  2. Place chicken thighs in a Ziploc bag or shallow dish. Pour marinade over the chicken, ensuring it's fully coated. Seal the bag and marinate in the refrigerator for 1-2 hours.
  3. Preheat the grill on medium heat (about 375°F/190°C). Lightly oil the grill grates to prevent sticking.
  4. Remove chicken from the marinade (discard the marinade). Pat chicken dry with paper towels and season with salt and pepper to taste.
  5. Place the chicken skin-side down on the grill. Cook for 5-7 minutes until the skin is crispy and golden. Flip the chicken and continue grilling for an additional 10-12 minutes or until the internal temperature reaches 165°F (75°C).
  6. Remove chicken from the grill and let it rest for 5 minutes. Garnish with fresh cilantro or sliced green onions, if desired.
  7. Slice and serve with your choice of side dishes.