Ingredients
- pound sskinlessboneless chicken thighs
- 1/2 cup ssoy sauceregular or low-sodium
- 1/2 cup swater
- 3/4 cup vinegarwhite, rice, or apple cider vinegar
- tablespoon shoney
- 1/2 tablespoon sminced garlicabout 4-5 clove s
- bay leaves
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the marinade: In a large pot, combine soy sauce, water, vinegar, honey, minced garlic, bay leaves, and black pepper. Stir well to incorporate all ingredients.
- Cook the chicken: Bring the mixture to a boil over medium high heat. Add the chicken thighs to the pot, reduce heat to medium low, cover, and simmer for 35 40 minutes until chicken is tender and fully cooked.
- Reduce the sauce: Remove the chicken from the pot and place on paper towels to drain. Discard the bay leaves. Return the sauce to medium high heat and boil until reduced to about 1½ cups (approximately 10 15 minutes), creating a thicker glaze.
- Preheat the grill: While the sauce reduces, preheat your outdoor grill to high heat (about 450°F) and lightly oil the grates to prevent sticking.
- Grill the chicken: Place the cooked chicken on the hot grill and cook for about 5 minutes per side, until you achieve beautiful grill marks and the chicken develops a delicious charred exterior.
- Serve: Transfer the grilled chicken to a serving platter and drizzle with some of the reduced sauce. Serve the remaining sauce on the side for dipping or pouring over rice.
