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.
2 cups rice vinegar
1/4 cup reduced-sodium soy sauce
10 garlic cloves, crushed
8 (6-oz.) bone-in chicken thighs, skinned
3 Thai chiles, halved lengthwise
2 bay leaves
1 (13.5-oz.) can light coconut milk
2 tablespoons canola oil, divided
1/2 teaspoon cracked black pepper
Est. added sugars 0g
How to Make It
Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight.
Remove chicken from bag. Strain marinade over a bowl; discard solids.
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.
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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