Low Histamine Honey-Garlic Roast Chicken Thighs
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
Ingredient noteOn a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid bone in skin on chicken thighs, please tap it and change its rating to Red.
- 1 tsp fine sea salt
For the glaze
- ¼ cup honey
- 3 tbsp coconut aminos
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs thoroughly dry with paper towels, then season all over with the fine sea salt. Arrange them skin-side up in a large oven-safe skillet or baking dish, leaving a little space between each piece.
- 2
Combine the honey, coconut aminos, minced garlic, grated ginger, apple cider vinegar, coconut oil, and turmeric in a small saucepan over medium heat. Cook, stirring frequently, until the garlic is fragrant and the mixture just begins to bubble at the edges, about 3–4 minutes. Watch closely — the honey can scorch quickly. Remove from the heat.
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