Tags: asian chicken dinner
Active Time: 45 minutes
Passive Time: 2 hours
Serves: 4-6

An incredibly savory Filipino dish that showcases the chicken thighs in a way that honors the strengths of the cut. With a wonderfully bright coconut sauce as its supporting cast, it's sure to impress.

Milk Street

• Unseasoned rice vinegar: 1.5 cups
• Low sodium soy sauce: 3/4 cup
• Garlic: 6 cloves, smashed
• Bird's eye chili: 6, halved lengthwise
• Bay leaves: 4
• Black peppercorns: 1 tbsp (whole)
  
  
• Chicken thighs: 8 bone-in, skin-on (about 3 - 3.5 lbs)
  
  
• Unsweetened coconut milk: 1 cup
  
  
• Cilantro: 1/3 cup, chopped

• Don't use regular soy sauce - it must be low sodium or the sauce will end up too salty
• Serve with white rice, which can be used with leftover sauce
• Can substitute other small chilies for the bird's eye ones