Low FODMAP Coconut Aminos Glazed Skillet Chicken
Total time45 min
Prep time10 min
Cook time35 min
4.9(17)
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the glaze
- ⅓ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 cloves garlic, finely minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over all sides of the chicken.
- 2
In a separate small bowl, whisk together the coconut aminos, apple cider vinegar, honey, garlic, fresh ginger, and turmeric until combined. Set the glaze aside.
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