One-Pan Vietnamese Rotisserie Chicken

Ingredients:

1. 4 lbs chicken breasts (boneless or bone-in, skin-on)
2. 1 tablespoon olive oil
3. 1 cup coconut water (or water) 

The Marinade

1. 1 tbsp soy sauce
2. 1 teaspoon sea salt
3. 1 teaspoon honey
4. 1 tablespoon Hot Honey White Balsamic Vinegar or Traditional-Style 18 Year-Aged Dark Balsamic Vinegar
5. 1 teaspoon garlic powder
6. 1/2 teaspoon black pepper

Directions:

1. Marinate: In a bowl, mix all the marinade ingredients. Add the chicken and marinate well on both sides. Let it sit for at least 20-30 minutes.
2. Sear: Heat your skillet or pan over medium-high heat with 1 tbsp of oil. Place the chicken in the pan skin-side down and sear for 3-4 minutes until crispy and browned. Flip the chicken and sear the other side for 2 minutes.
3. Simmer: Pour in the coconut water (or water) and any leftover marinade. Turn the heat down to low, cover the pan, and let the chicken cook for 6-8 minutes until cooked through.
4. Glaze: Remove the lid and flip the chicken again. Let the liquid evaporate and reduce to a thick, sticky glaze (about 2-3 minutes), continuously rotating and basting the chicken in the sauce until evenly coated.
5. Serve: Serve hot with white rice, sliced cucumbers, and tomatoes.