This vinegar-and-garlic-braised chicken is a deeply flavorful, slow-simmered dish inspired by Filipino-style braising. Chicken pieces are marinated, browned, then gently cooked until tender in a tangy, savory sauce that reduces into a glossy glaze with the perfect balance of sour, salty, and lightly sweet notes.

Why You’ll Love This Recipe

This recipe delivers bold flavor using simple pantry ingredients. The vinegar and garlic create a rich, aromatic base, while slow braising ensures juicy, tender chicken. It is comforting, satisfying, and versatile enough for both casual family meals and special occasions. The sauce is especially delicious served over rice or alongside vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups unseasoned rice vinegar
½ cup reduced-sodium soy sauce
1 tablespoon light brown sugar or turbinado sugar
3 dried bay leaves
1 whole head garlic, cloves peeled and lightly smashed
1 teaspoon freshly ground black pepper
8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 pounds total)
2 tablespoons vegetable oil

Directions

In a large bowl, mix the rice vinegar, soy sauce, sugar, bay leaves, smashed garlic, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 2 hours or up to overnight.

Remove the chicken from the marinade and reserve the liquid. Pat the chicken dry thoroughly with paper towels.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add half of the chicken pieces and cook for 3 to 5 minutes until golden brown. Turn and cook the other side for about 2 minutes. Transfer to a plate and repeat with the remaining chicken.

Return all the chicken and any collected juices to the pot. Pour in the reserved marinade, arranging the chicken so the liquid reaches about halfway up the sides.

Bring to a simmer over high heat, then reduce the heat to low. Cover and cook for 20 to 25 minutes, until the chicken is fully cooked and tender.

Transfer the chicken to a clean plate. Skim excess fat from the sauce and discard the bay leaves. Increase the heat to medium-high and simmer the sauce uncovered until reduced and syrupy, about 8 to 10 minutes, yielding roughly 1 cup of sauce.

Spoon the sauce generously over the chicken before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Marinating time: 2 hours (or up to overnight)
Cooking time: 45 minutes
Total time: approximately 3 hours

Variations

Use apple cider vinegar instead of rice vinegar for a slightly fruitier flavor.
Add 1 to 2 dried chilies during braising for gentle heat.
Replace the sugar with honey for a deeper sweetness.
Add sliced onions to the pot for extra depth and body in the sauce.
Finish with a squeeze of fresh citrus for added brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a small splash of water if the sauce becomes too thick. The dish can also be frozen for up to 2 months and thawed overnight before reheating.

FAQs

Can I use boneless chicken instead?

Yes, boneless thighs work well, but reduce the cooking time to avoid drying out the meat.

Is the vinegar flavor overpowering?

No, the vinegar mellows as it cooks and becomes well balanced with the other flavors.

Do I have to marinate the chicken?

Marinating is strongly recommended, as it deeply seasons the chicken, but even a shorter marination will still be flavorful.

What kind of pot works best?

A heavy Dutch oven or deep, sturdy pot ensures even heat and proper reduction.

Can I make this dish ahead of time?

Yes, the flavors improve as it rests, making it ideal for preparing in advance.

How do I know the chicken is done?

The chicken should be very tender and reach an internal temperature of 165°F.

Can I reduce the saltiness?

Use reduced-sodium soy sauce and serve with plain rice to balance the seasoning.

Why did my chicken brown too fast?

The sugar in the marinade causes quicker browning; lower the heat if necessary.

Can I double the recipe?

Yes, but brown the chicken in batches to avoid overcrowding the pot.

What should I serve with this dish?

Steamed rice, coconut rice, or simple sautéed vegetables pair perfectly.

Conclusion

Vinegar-and-garlic-braised chicken is a comforting, richly flavored dish that transforms everyday ingredients into a memorable meal. With tender chicken and a glossy, tangy sauce, this recipe is dependable, satisfying, and perfect for anyone who loves bold, well-balanced flavors.

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