Giada's Baslamic Chicken

Giada's Balsamic Chicken... I made this recipe but with a few alterations. It was really good!!!

1/2 cup balsamic vinegar
1/2 cup honey * I didn't have any honey so I substituted molasses
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves,
halved 10 to 12 chicken drumsticks *I used chicken breast instead
2 tablespoons toasted sesame seeds *I didn't have any so I just skipped this
1/4 cup chopped fresh flat-leaf parsley *same as above, I didn't have any so I skipped this


Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours. I didn't have quite this long let the chicken marinade, so I let them sit for about an hour.


Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Giada's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.