This, while a little time consuming, is quite good! I froze it in the marinade with no issue when we decided we’d have it another night. I also cooked it ahead of when we actually ate it, and that worked out fine, too.
2 cups rice vinegar
1/4 cup reduced-sodium soy sauce
10 garlic cloves, crushed
8 (6-oz.) bone-in chicken thighs, skinned (I used boneless)
3 Thai chiles, halved lengthwise
2 bay leaves
1 (13.5-oz.) can light coconut milk
2 tablespoons canola oil, divided
1/2 teaspoon cracked black pepper
Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight.
Remove chicken from bag. Strain marinade over a bowl; discard solids.
Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and chicken.
Bring reserved marinade and chicken to a boil in pan. Reduce heat; cover and simmer 12 minutes. Boil cooking liquid another 12 minutes. Serve sauce with chicken. Sprinkle with pepper.