8 boneless, skinless chicken thighs
5 cloves (or more) garlic, sliced in half
1/2 C low-sodium soy sauce
1/2 C apple cider vinegar

Combine soy sauce, vinegar and garlic.

Place chicken in a shallow glass pan. Pour soy sauce mixture over chicken. Cover and marinate in refrigerator at least 3 hours, turning chicken occasionally.

Brown chicken in a little olive oil in a large skillet over medium heat. Pour marinade over chicken and simmer until chicken is tender. Remove chicken to a warm platter.

Bring marinade to boil in a pan, cooking and stirring until sauce is thickened. Serve over chicken.