Oral Allergy Syndrome Friendly Coconut Aminos Glazed Skillet Chicken

Total time45 min

Prep time10 min

Cook time35 min

Oral Allergy Syndrome Friendly Coconut Aminos Glazed Skillet Chicken

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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For the glaze

⅓ cup coconut aminos
1 tbsp apple cider vinegar
1 tbsp honey
3 cloves garlic, finely minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric

For serving

2 scallions, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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