Sweet 'n Sticky Chicken

This past weekend, I went on the search for some new recipes in my favorite kitchen cookbooks.  I found this kid friendly recipe for Sweet and Sticky Chicken Drumsticks in Giada's Kitchen New Italian Favorites cookbook.  Giada wrote this particular cookbook after her cutie pie little Jade was born.  She has an entire section devoted to "(NOT) Just For Kids"....which are recipes the whole family will love, especially your kids. 

My family is split down the middle when it comes to dark and white meat chicken, so I bought a whole cut up chicken so it really would be family friendly. We were all happy and this chicken was finger lickin' good!

Ingredients:

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup reduced sodium soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
whole cut up chicken (2 breasts, 2 thighs, 2 legs, 2 wings), skin left on

2 T toasted sesame seeds
1/4 cup flat leaf parsley or cilantro (we prefer cilantro)

In a medium bowl, whisk together the balsamic vinegar, honey, brown sugar, soy sauce, rosemary, and garlic.  Remove 1/2 cup of the marinade to a small sauce pan for sauce reduction later. 

Wash and place the chicken into a resealable zip lock bag placed inside a bowl (just in case there is a leak).  Pour the remaining marinade over the chicken , squeeze out excess air from ziplock bag, and zip up tightly.  Gently toss around to coat all the chicken.  Place in the refrigerator to marinade for 2 hours.

Preheat the oven to 450 degrees.  Line a rimmed baking sheet with foil and spray with non-stick cooking spray.

Remove the chicken from the marinade and place on the baking sheet, leaving space between so they will brown evenly.  Bake for 35-45 minutes, or until chicken is completely cooked through.  Cooking time will depend on size of chicken.

When the chicken is almost done, bring the reserved 1/2 cup marinade to a boil, reduce heat to low, and simmer until reduced and thick, about 10 minutes.

When the chicken is cooked through, remove from the oven and use a pastry brush to brush on the reduced marinade.  Arrange chicken on a serving platter, sprinkle with toasted sesame seeds, and chopped parsley or cilantro (if using).  Enjoy!