Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 15 mins

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  • 3/4 cup

    white vinegar

  • 1/2 cup

    low-sodium soy sauce

  • 1 Tbsp.

    honey

  • 6

    cloves garlic, peeled and smashed

  • 3

    bay leaves

  • 1 tsp.

    whole black peppercorns

  • 4 lb.

    skin-on, bone-in chicken drumsticks and thighs

  • 2

    green onions, thinly sliced

  • Cooked white rice, for serving

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    1. Step 1In a large bowl, whisk together white vinegar, soy sauce, and honey. Stir in garlic, bay leaves, and peppercorns, and pour into a large resealable plastic bag. Add chicken and let marinate in the fridge, at least 30 minutes and up to overnight.
    2. Step 2Preheat oven to 300°. Pour chicken and marinade into a large, heavy bottomed pot and cover. Bake 40 minutes. Remove, stir chicken in pot, then return to oven and bake 40 minutes more.
    3. Step 3Carefully remove chicken and place on a foil-lined baking sheet. (Keep the sauce in the pot!) Turn oven to 450° and bake until chicken turns slightly golden and caramelizes, 5 to 8 minutes. 
    4. Step 4Meanwhile, heat pot with sauce over medium heat and let simmer until thickened slightly, 8 to 10 minutes. Return chicken to pot and toss with sauce. 
    5. Step 5Garnish with green onions and serve with rice.