Balsamic Chicken Thighs

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic
• 1/4 cup balsamic vinegar
• 2 Tbsp brown sugar
• 1 Tbsp soy sauce
• Freshly cracked black pepper
• 4 boneless skinless chicken thighs
• Fresh parsley for garnish, optional

Directions

1. Finely mince the garlic, then stir it together in a bowl with the olive oil, balsamic vinegar, brown sugar, soy sauce, and plenty of freshly cracked black pepper, roughly 20 twists from the pepper mill. Put the chicken thighs into a shallow dish or a sturdy zip-top bag, then pour the marinade over them. Let the chicken rest in the refrigerator for 1 to 8 hours. If your day is busy, this is the part you can handle before you head out in the morning.
2. Set the oven to 375 degrees. Transfer the chicken, along with all of that marinade, into a baking dish. Slide the dish into the oven and bake for 45 minutes, using a spoon or baster once or twice along the way to scoop up the juices from the bottom of the dish and pour them back over the chicken.
3. After 45 minutes, take the chicken out of the oven and finish it with a handful of freshly chopped parsley.