Apricot Balsamic Glazed Chicken
Redstone Apricot Balsamic
Redstone Maple Balsamic
Preheat oven to 450 degrees
Combine Balsamic, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve
Add chicken to the bag and seal, squeezing excess air out. Marinate in fridge for 2 hours
Place the chicken on foil-lined baking sheet. Bake until skin is caramelized, about 30 minutes
Meanwhile, place the marinade in a small saucepan and bring to boil. Reduce the heat to low and simmer until thick, about 15 minutes. Use a pastry brush to brush marinade on cooked chicken
Place chicken on a serving platter.
Sprinkle with sesame seeds and serve.