Make the marinade by combining balsamic vinegar, honey, olive oil, salt, pepper, and garlic in a small bowl. Place the chicken in a glass dish or zip-top plastic bag, then pour the marinade over the chicken. Turn chicken to coat evenly, then add rosemary and thyme and cover. Place chicken in refrigerator to marinate for 2 hours, occasionally turning the chicken to ensure even coating.

While the chicken is marinating, make the glaze (also called a reduction) by combining balsamic vinegar and honey in a small saucepan. Heat until just boiling, then reduce to a simmer for 20-25 minutes, stirring frequently to prevent burning. When the mixture has reduced in volume by 1/3, remove from heat. The glaze will thicken as it cools, and can be stored in the refrigerator until needed.

Near the end of marinating, prepare the oven or grill.

• If using an oven, preheat to 375 F and line a baking pan with aluminum foil (be sure the pan has a raised rim to catch any juices during cooking).
• If using a grill, heat to a temperature of 450 F and rub cooking oil on the gratings to prevent sticking.

Remove the chicken from the marinade and either place on the baking pan or on the grill. Discard any remaining marinade.

• If using an oven, cook for approximately 20-25 minutes.
• If grilling, cook for approximately 4-5 minutes per side.

The chicken is done when it reaches an internal temperature of 165 F.

Serve with a drizzle of the glaze, and garnish with green onion if desired.