After a run along the coastal trail, Olivia Caminiti was in the mood for a satisfying but light dinner.
By Olivia Caminiti
Living a California lifestyle means eating what is fresh and what sounds good. Learning to read what different cravings mean to each person’s body is as much a part of finding one’s self as anything. If I am craving sugar or salt I am usually dehydrated. If I am craving a crunch I am in need of fiber.
After going on a run along the coastal trail I came home and was craving a dinner that would satisfy but not weigh me down. I had a great balsamic on hand that I received for the holidays that needed to be put to use so balsamic chicken was put on the menu.
- 1¼ lbs. (20 oz.) bone-in, skinless chicken thighs
- ½ cup (4oz.) balsamic vinegar
- ½ cup (4oz.) honey
- ½ cup ( 4oz.) brown sugar
- ¼ cup (2oz.) soy sauce
- 5 fresh sprigs of rosemary
- 5 garlic cloves, halved
- 2 Tbl. (3 grams) toasted sesame seeds
- ¼ cup (2oz.) chopped fresh flat leaf parsley
- Combine balsamic vinegar, honey, brown sugar, soy sauce, whole rosemary sprigs, and halved garlic in a large resealable bag. Shake bag to dissolve sugar into marinade. Add chicken thighs and place in the fridge for 2 hours.
- Preheat oven to 400*F (200*C).
- Place marinated chicken thighs on a foil lined roasting pan. Bake until tender and skin is caramelized, about 45 minutes.
- Meanwhile, in a small sauce pan bring marinade to a boil on medium heat. Turn down to low and let simmer for 15 minutes to thicken. Reserve.
- When the chicken thighs are done, brush reserve marinade on and top with toasted sesame seeds and chopped parsley. Plate & Enjoy!
Notes: Like my Dad, some people do not like rosemary or parsley on finished food. To remove rosemary, pick off chicken after baking and strain marinade before re-basting cooked chicken. Parsley can be served on the side as depicted rather than chopped and sprinkled on top of cooked chicken.