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Combine the balsamic vinegar, olive oil, chicken broth, minced garlic, honey, rosemary and Italian seasoning in a large gallon sized ziploc bag.
Add the chicken and massage the bag so the marinade covers all the chicken. Place in the fridge for 2 hours up to overnight. (I like to place the bag in a bowl to avoid any spills.)
Remove from the fridge at the same time you turn your grill on. Preheat your grill to medium-high heat for 10 minutes. You are aiming for about 400°F.
Oil the grates of your grill with canola oil and place the chicken, smooth side down and grill for 7-8 minutes. Flip the chicken and grill for an additional 5-7 minutes on the other side. Grill times will vary depending on the thickness of your meat. Remove chicken when it reaches an internal temperature of 165°F.
Tent with foil and let it rest for 10 minutes before garnishing with parsley and serving.
Remove from the fridge at the same time you turn you preheat your oven to 400°F.
Transfer chicken to a baking dish or baking sheet and bake for 15 to 20 minutes or until the internal temperature reaches 165°F.