Teriyaki Chicken

In a pot, combine the apple cider vinegar, soy sauce, and brown sugar. Heat the ingredients over medium heat just until the sugar dissolves. Give it a stir, turn the heat off, and let the mixture cool down to room temperature.

Meanwhile, place the chicken into a Ziploc bag. Once the marinade is cool, pour it onto the chicken, squeeze the air out, and refrigerate overnight, turning halfway through to ensure even marinade absorption.

In a large pan, heat the olive oil over medium heat. Once the oil ripples and smokes, add the chicken. Cook for about 5-8 minutes on one side, until brown. Flip over and cook on the second side for another 5-8 minutes until chicken is cooked all the way through. The outside of the chicken will start to char and turn black. Just keep turning the chicken to make sure one side doesn’t get too black.

Serve sliced over rice and enjoy!