2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
6 jalapeño peppers, seeded and minced
4 garlic cloves, grated or minced
1 tablespoon dried cilantro
2 teaspoons kosher salt
1 teaspoon black pepper
3 pounds bone-in chicken pieces
In a small bowl or measuring cup, whisk together honey, balsamic vinegar, olive oil, minced jalapeno, grated garlic, cilantro, salt and pepper. Pour marinade into a large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 20 minutes or up to overnight, turning chicken occasionally. Heat grill* to medium. Oil grate. Place chicken on grill, close lid; turn chicken pieces occasionally and cook until golden brown and cooked through, about 30 minutes. *To bake in oven, preheat oven to 450 degrees F; arrange marinated chicken in oven-proof skillet or dutch oven in a single layer. Bake uncovered 30 minutes, or until chicken is done.