Sweet 'n Sticky Chicken


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!