Sweet & Sticky Chicken Breasts

READY IN: 2hrs 5mins
YIELD: 6 Breasts




  • Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large ziploc bag.
  • Shake and squeeze the contents of the bag to dissolve the brown sugar and honey.
  • Add the breasts to the bag and seal, squeezing out as much air as you can.
  • Marinate in the refrigerator for 2 hours.
  • Preheat the oven to 450*F. Line a rimmed baking sheet with aluminum foil.
  • Remove the chicken from the bag, reserving the marinade, and arrange them on the prepared baking sheet.
  • Bake until the skin is carmelized and very dark in spots, 30-35 minutes.
  • Meanwhile, place the marinade in a small saucepan.
  • Bring the marinade to a boil, then reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
  • Use a pastry brush to brush some of the cooked marinade on the cooked chicken.
  • Place the cooked chicken on a serving platter.
  • If using, sprinkle the sesame seeds and parsely over the chicken.