Marinate ½ kilo chicken legs or thighs in a mixture of 1/3 cup vinegar, ¼ cup soy sauce, 3 cloves crushed garlic, 1 bay leaf, salt, and pepper for 1 hour. Transfer to a pan and add ½ cup water. Simmer until chicken is half done. Remove chicken from the sauce and skewer on bamboo sticks. Grill over hot charcoal until completely cooked.
TIP: You can also grill the chicken direct from the marinade, although it will take a bit longer to cook. You can also do this with liempo or squid.
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