Eosinophilic Esophagitis Friendly Brown Sugar Baked Chicken
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
- 3 tbsp brown sugar, packed
- 2 tbsp olive oil
- 1 tbsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp fresh ginger, finely grated
- ½ tsp garlic powder
- ¼ tsp sweet paprika
- ½ tsp salt
- 2 tbsp fresh parsley, finely chopped
For serving
- 1 tbsp fresh parsley, chopped, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the brown sugar, olive oil, soy sauce, ginger, garlic powder, sweet paprika, salt, and 2 tbsp chopped parsley until the sugar is mostly dissolved and the mixture forms a loose paste.
- 2
Pat the chicken thighs dry with paper towels and arrange them skin-side up in a 9×13-inch baking dish. Spoon the brown sugar mixture evenly over the tops, pressing gently so it adheres to the skin. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
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