Ingredients:
8 chicken thighs (approximately 6 ounces each), bone in and skin on
2 tablespoons Olio Greek Extra Virgin Olive Oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoons Olio’s 25 Star Balsamic from Modena
1 tablespoon chopped fresh sage or 1 1/2 teapoons dried sage

Directions:
Position a flat broiler pan or enameled metal baking pan 6 inches from
the source of heat and preheat the broiler. Brush the chicken thighs
with a little oil and season with salt and pepper. In a small bowl,
whisk the honey, balsamic vinegar, and sage together until combined.
Set aside. Broil the chicken, skin side down, until browned,
approximately 15 minutes. Turn the chicken and broil until the skin is
golden brown and the chicken shows no sign of pink when pierced at a
thick part near the bone, 10 to 15 minutes. During the last 5 minutes
of cooking, brush the chicken thighs often and liberally with the
honey and balsamic vinegar mixture, turning the chicken once or twice,
until glazed. Serve hot.
Serves 4.