Balsamic Chicken
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A simple Californian balsamic chicken that satisfies.
  • 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
  1. 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.
  2. Preheat oven to 400*F (200*C).
  3. Place marinated chicken thighs on a foil lined roasting pan. Bake until tender and skin is caramelized, about 45 minutes.
  4. 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.
  5. When the chicken thighs are done, brush reserve marinade on and top with toasted sesame seeds and chopped parsley. Plate & Enjoy!
Recipe by Honest Cooking at