Photo: Jennifer Causey
Active Time
20 Mins
Total Time
8 Hours 45 Mins
Yield
Serves 8 (serving size: 1 chicken thigh and 2 tbsp. sauce)

The high ratio of vinegar in the marinade doesn’t make the chicken sour. Instead, it acts as a brine, tenderizing and gently infusing the meat as it refrigerates overnight. The marinade is used again to braise the chicken, and again as the cooking liquid is reduced to a sauce. The chicken packs so much punch on its own that it doesn’t need much accompaniment, just crisp cucumbers, crunchy carrots, and a side of brown rice. Thai chiles, also called bird’s eye chiles, are about pinky length or smaller and range in color. If you can’t find them, substitute one serrano chile.

How to Make It

Step 1

Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight.

Step 2

Remove chicken from bag. Strain marinade over a bowl; discard solids.

Step 3

Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and chicken.

Step 4

Bring reserved marinade and chicken to a boil in pan. Reduce heat; cover and simmer 12 minutes. Boil cooking liquid 12 minutes. Serve sauce with chicken. Sprinkle with pepper.

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