1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup reduced sodium soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
whole cut up chicken (2 breasts, 2 thighs, 2 legs, 2 wings), skin left on
2 T toasted sesame seeds
1/4 cup flat leaf parsley or cilantro (we prefer cilantro)
In a medium bowl, whisk together the balsamic vinegar, honey, brown sugar, soy sauce, rosemary, and garlic. Remove 1/2 cup of the marinade to a small sauce pan for sauce reduction later.
Wash and place the chicken into a resealable zip lock bag placed inside a bowl (just in case there is a leak). Pour the remaining marinade over the chicken , squeeze out excess air from ziplock bag, and zip up tightly. Gently toss around to coat all the chicken. Place in the refrigerator to marinade for 2 hours.
Preheat the oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Remove the chicken from the marinade and place on the baking sheet, leaving space between so they will brown evenly. Bake for 35-45 minutes, or until chicken is completely cooked through. Cooking time will depend on size of chicken.
When the chicken is almost done, bring the reserved 1/2 cup marinade to a boil, reduce heat to low, and simmer until reduced and thick, about 10 minutes.
When the chicken is cooked through, remove from the oven and use a pastry brush to brush on the reduced marinade. Arrange chicken on a serving platter, sprinkle with toasted sesame seeds, and chopped parsley or cilantro (if using). Enjoy!