- 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
- 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.
- Let chicken stand at room temperature 45 minutes.
- Preheat oven to 425°F.
- 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.
- Preheat broiler.
- 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.