Eosinophilic Esophagitis Friendly Sheet Pan Honey Garlic Chicken Thighs
About FigFig 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 marinade
- ¼ cup honey
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes
- ½ tsp black pepper
- ½ tsp kosher salt
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 ½ lb total)
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Whisk together the honey, soy sauce, garlic, olive oil, rice vinegar, sesame oil, red pepper flakes, black pepper, and kosher salt in a mixing bowl until fully combined.
- 2
Reserve 3 tablespoons of the marinade in a small saucepan and set aside. Add the chicken thighs to the bowl with the remaining marinade, turning to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!