Brazilian Chicken

4 Chicken Breasts w/ skin and bones
1 TB balsamic vinegar
1 TB olive oil
2 cloves garlic, pressed
1 tsp paprika
1/2 tsp oregano
1/2 tsp cumin
salt and pepper to taste

Directions:

In a large Ziploc bag add all ingredients and mush around to get chicken and marinade well incorporated.

Refrigerate at least 2 hours - preferably overnight.

Preheat oven to 500*

Place the chicken in a metal baking pan, skin side down, and dispose of remaining marinade. Cook chicken for 10 minutes, then turn over and cook another 10 minutes. Chicken should be done through but may require a little extra time depending on the size of the chicken breast.