Low Fiber 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
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ¼ tsp sweet paprika
- ½ tsp salt
- 2 tbsp fresh parsley, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh parsley, chopped, for serving (optional)Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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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