Chicken Adobo

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  4 lbs Chicken Thigh, Bone-In, Skin-On
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  0.5 cup Soy Sauce, Low Sodium
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  0.5 cup Vinegar, Apple Cider
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  2 tbsp Vegetable oil
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  2 tbsp Honey
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  2 2 Bay Leaves (Whole, $0.30)
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  1 tbsp Garlic
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  1 tbsp 1 Tbsp Black Peppercorns (Whole, $0.29)

Instructions

1. 1Pat the chicken thighs dry with paper towels. Mince the fresh garlic and set aside.
2. 2Heat the vegetable oil in a large pot over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed, add the chicken skin-side down and cook 4–5 minutes until the skin is golden brown and releases easily from the pan, then flip and cook another 3–4 minutes until the second side is lightly browned. Transfer the chicken to a plate.
3. 3In the same pot, add the minced garlic and cook over medium heat for 1–2 minutes, stirring constantly, until fragrant. Pour in the soy sauce, apple cider vinegar, and honey; stir well for 1–2 minutes until the honey dissolves. Add approximately ½ cup water so the liquid comes just to the top of the chicken. Return the chicken to the pot, add the bay leaves and black peppercorns, and bring to a rolling boil over high heat, then reduce to medium-low, cover, and simmer for 30 minutes until the chicken is tender and the internal temperature reaches 165°F.
4. 4While the chicken simmers, preheat your broiler to high. When the 30 minutes are complete, transfer the chicken to a broiler pan lined with foil and place under the broiler 5–10 minutes until the skin is deeply browned and crispy.
5. 5While the chicken broils, increase the heat under the pot to high and bring the cooking liquid to a rapid boil. Boil uncovered for 5–10 minutes, stirring occasionally, until the liquid reduces by approximately half and becomes glossy and concentrated.
6. 6Remove the chicken from the broiler and toss it with the reduced sauce until well coated.
7. 7Divide the chicken and sauce evenly into 6 airtight containers while still hot. Store in the refrigerator for up to 4 days or freeze for up to 3 months.