Eosinophilic Esophagitis Friendly Honey & Apple Cider Glazed Grilled Chicken Breast

Total time1 hr 30 min

Prep time15 min

Cook time15 min

Eosinophilic Esophagitis Friendly Honey & Apple Cider Glazed Grilled Chicken Breast

About Fig

Fig 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

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)

For the marinade

¼ cup apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
See all
3 tbsp honey
2 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp salt

For the glaze

1 tbsp honey
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a small bowl, whisk together the apple cider vinegar, 3 tbsp honey, olive oil, garlic, thyme, rosemary, turmeric, ginger, and salt until combined. Reserve 2 tbsp of this marinade in a separate small bowl for the glaze (before adding the chicken), then stir in the additional 1 tbsp honey and 1 tbsp apple cider vinegar to make the glaze; set aside.
2
Place the chicken breasts in a zip-top bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate for at least 1 hour.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!