A great way to give your chicken a little kick, this recipe works equally well with fish, pork, and beef. For added flavor (and to get those lovely grill marks!), finish the chicken on the grill.
Place chicken pieces in a single layer in a 9x13 glass dish or a resealable gallon plastic bag. Add balsamic and EVOO and massage to thoroughly distribute over the chicken. Marinate for at least 2 hours in the refrigerator. If marinating in a 9x13 glass dish, flip chicken halfway through.
Preheat oven to 350 degrees F. Remove the chicken pieces from marinade and place on a plate or cutting board. Liberally season each side of the chicken pieces with Jamaican Jerk.
Bake chicken until internal temperature reaches 165 degrees F at the thickest part of the thigh, about 45-50 minutes.
Allow chicken to rest for 5 minutes before serving.