375ml (1½ cups) soy sauce

375ml (1½ cups) water

200ml (3/4 cup) vinegar

2 tablespoons honey

1½ tablespoons crushed garlic

3 bay leaves

1/2 teaspoon freshly ground black pepper

1.5kg skinless, boneless chicken thighs

1. In a large saucepan, mix together, soy sauce, water, vinegar, honey, garlic, bay leaves and pepper. Bring to the boil, and add chicken. Reduce heat, cover, and cook 35 to 40 minutes.
2. Remove chicken with tongs onto paper towel and set aside.
3. Discard bay leaves.Boil the soy sauce mixture until reduced to about 375ml (1½ cups).
4. Meanwhile, preheat barbecue to a high heat and lightly oil the hotplate.
5. Cook chicken on the BBQ for about 5 minutes on each side, until browned and crisp. Serve with the reduced soy sauce mixture.

This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).