5boneless and skinless chicken thighstrimmed of any fat
1tbspseasoned rice vinegar
1tspred wine vinegar
Sea salt and freshly cracked pepperto taste
Combine the olive oil, water, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag, seal and shake the bag to mix well. Place the trimmed chicken thighs in the bag and squish them around to make sure they are evenly coated. Place into the refrigerator for 8 hours (or overnight). Remove the bag from the refrigerator 20 minutes prior to cooking the chicken.
Preheat the oven to 350 degrees. Heat an OVEN PROOF skillet or cast iron skillet over medium-high heat and coat it with cooking spray. Add the chicken thighs to the hot pan and cook for 4 minutes or until golden brown, flip the chicken over and place the pan into the oven.
Roast the chicken for 15 minutes then remove it from the oven. Let the chicken rest for a few minutes prior to serving. Enjoy.