Sweet & Sticky Chicken Breasts

1. 1

   Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large ziploc bag.

2. 2

   Shake and squeeze the contents of the bag to dissolve the brown sugar and honey.

3. 3

   Add the breasts to the bag and seal, squeezing out as much air as you can.

4. 4

   Marinate in the refrigerator for 2 hours.

5. 5

   Preheat the oven to 450*F. Line a rimmed baking sheet with aluminum foil.

6. 6

   Remove the chicken from the bag, reserving the marinade, and arrange them on the prepared baking sheet.

7. 7

   Bake until the skin is carmelized and very dark in spots, 30-35 minutes.

8. 8

   Meanwhile, place the marinade in a small saucepan.

9. 9

   Bring the marinade to a boil, then reduce the heat to simmer and cook over low heat until thick, about 15 minutes.

10. 10

    Use a pastry brush to brush some of the cooked marinade on the cooked chicken.

11. 11

    Place the cooked chicken on a serving platter.

12. 12

    If using, sprinkle the sesame seeds and parsely over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.