Directions

• Place the chicken pieces in a large container or plastic resealable bag.
• In a bowl, mix together the vinegar, soy sauce, sugar, peppercorns, garlic cloves, and bay leaves.
• Pour this mixture over the chicken, seal bag and turn to coat.
• Refrigerate for 5-6 hours, turning chicken occasionally.
• Preheat oven to 300°f.
• Spray a large baking dish with non-stick spray.
• Place the chicken skin side down and the marinade in the baking dish.
• Cover with aluminum foil and bake for 1 hour.
• Turn oven temperature to 375°f.
• Remove foil, turn the chicken, sprinkle chicken with a tiny bit more brown sugar and fresh cracked black pepper.
• Baste with the braising liquid and cook uncovered for another 30 minutes (basting occasionally), or when chicken reaches 165°f.
• Turn oven temp up to 450°f.
• Line a large cookie sheet with foil, spray a baking rack with non-stick spray and place on the foil lined cookie sheet.
• Remove chicken to the rack.
• Strain the braising liquid from the baking pan into a medium-sized sauce pan. (We want to strain the braising liquid to remove the whole peppercorns, garlic cloves, bay leaves, etc.)
• Bring the braising liquid to a boil and reduce by half to thicken.
• Season to taste, I usually add a few more pinches of brown sugar.
• While the sauce is reducing, place the chicken in the oven for 5-10 minutes to crisp up the skin and turn it golden.
• Serve chicken with steamed rice and green beans, ladle reduced sauce over chicken and rice, garnish with sliced green onions, cilantro, and Serrano peppers.