Prepare the marinade/sauce by combining all ingredients in a large, non-reactive bowl (glass or stainless steel). Stir to mix well. Add the chicken pieces and mix to ensure the chicken pieces are completely coated in marinade. Return to the refrigerator and marinate at least two hours, stirring to redistribute the marinade at the midway point of total marinating time.

When ready to cook, select a wide, shallow pan or deep skillet that has a tight-fitting lid. Transfer the chicken to the pan skin side down, then add the remaining marinade. Add enough water if needed to bring the liquid to at least a 1/ 4 to 1/ 3-inch depth.  

Bring the liquid to a boil over high heat, then cover and simmer over low heat for about 20 minutes. Turn the chicken over and then cover and simmer for another 10 minutes.

Uncover the pan, increase the heat to high, and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by about half and thickens so that it will coat the chicken; bout 5 – 7 minutes.

Here I add a quick, extra step to crisp the chicken skin. Place the chicken, skin-side up, on a foil-lined sheet pan. Broil for 3 – 5 minutes. Watch it closely, taking care to avoid burning. Time under the broiler will depend on how close to the broiler, and how intense the heat.