Ingredients

6 tablespoons soy sauce

1/2 Cup white or rice vinegar

1 Tablespoon chopped garlic

2 bay leaves

1/2 Teaspoon freshly ground black pepper

1 dried chipotle pepper

2 Pounds bone-in thighs or leg/thigh pieces cut in two

Preparation

  1. Combine all ingredients with 1 cup water in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat; reduce the heat to medium-low or low (you want a slow simmer, nothing more). Cook, covered, about 30 minutes, turning once or twice, until chicken is cooked through. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)
  2. Meanwhile, start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
  3. Remove chicken, and dry it gently with paper or cloth towels. Boil liquid over high heat until it is reduced to about 1 cup; discard bay leaves and chipotle; keep sauce warm. Meanwhile, grill or broil chicken until brown and crisp, 5 minutes per side. Serve chicken with sauce and white rice.