Pat chicken legs dry with a paper towel and place in a large, resealable bag. Set aside.

Mince garlic finely.

In a medium glass or non-reactive bowl, whisk together the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic. Season with salt and pepper, to taste. However, keep in mind that the coconut aminos already add a salty flavor to the marinade.

Pour half of the marinade over the chicken and seal the bag tightly. Massage the bag to ensure that each chicken leg is completely coated with the marinade. Place bag in the fridge for at least 30 minutes. Set aside the remaining marinade to use for later.

When ready to cook, preheat oven to 400⁰F.

Line large, rimmed baking sheet with parchment paper. You can spray the parchment sheet with a bit of cooking spray to prevent chicken legs from sticking.

Remove chicken legs from the bag and place on prepared baking sheet in a single layer. Make sure that there is enough space between the chicken legs so that they cook evenly.

Place baking sheet inside preheated oven for 30 minutes.

While chicken is baking, mix together marinade from inside the bag with remaining marinade. Cook down the marinade until it becomes a balsamic reduction.

After 30 minutes, take out baking tray and turn over the chicken legs. Brush the chicken legs with the balsamic reduction and return to oven for another 20 minutes. Continue baking until the chicken is well-done and the outside is caramelized.

Remove from oven and let the chicken legs rest for 5 minutes.

While the chicken legs are resting, slice green onions thinly.

Transfer chicken legs to serving dish and sprinkle with green onions for garnish. You can also drizzle a little bit more balsamic reduction, if desired.

Serve and enjoy!