Red Meat Allergy Friendly Brown Sugar Baked Chicken
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!