3 tablespoon balsamic vinegar
4 tablespoon low sodium soy sauce
2 tablespoon finely minced garlic
3 tablespoon finely chopped fresh parsley
dashes black pepper
1/4 cup melted butter or olive oil
6 bone-in chicken thighs, preferably skin removed
1 bundle asparagus, trimmed

In a ziplock bag, combine vinegar, soy sauce, garlic, parsley, pepper. Mix well. Add the melted butter or olive oil to the bag and mix well. Add the chicken thighs and coat with the sauce. Marinade in the fridge for at least 4 hours to overnight. Preheat oven to 400˚F. Place chicken thighs and the marinade on a baking pan (I like to line with foil for an easy cleanup after). Bake for 30 minutes or until the chicken is fully cooked. Take the chicken out of the oven. Switch the oven setting from baking to broiling. Turn the chicken over and scatter the asparagus and coat with the sauce on the pan. Place the pan on the top rack in the oven, about 4-5″ from the heating source, and broil the chicken and the asparagus for 6-10 minutes until the glaze is set. Turn your chicken to the other side during the broiling. Watch carefully not to burn. Take out the pan and coat the chicken and the asparagus with the remaining glaze on the pan. Serve hot!