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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.
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.
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.
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