Low FODMAP Sheet Pan Honey Garlic Chicken Thighs
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 tbsp soy sauce
- 4 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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.
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