Active Time

　　15 minutes

　　Total Time

　　3 hours 30 minutes

　　While sugarcane vinegar is more often used in the Philippines to make this national dish, apple cider vinegar makes a good substitute if you can't find it.

　　

Ingredients

4 servings

　　1/2 cup cider vinegar

　　1/4 cup soy sauce

　　1 tablespoon minced garlic

　　2 Turkish bay leaves or 1 California

　　4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs

　　Accompaniment: cooked rice

　　

Step 1

Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.

　　

Step 2

Let chicken stand at room temperature 45 minutes.

　　

Step 3

Preheat oven to 425°F.

　　

Step 4

Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.

　　

Step 5

Preheat broiler.

　　

Step 6

Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.