Low Carb Marriage Chicken. No not me, I am not getting married and this Marriage Chicken is not for anyone’s wedding, but it was, at one time. Got a pretty good story here. Naomi Pomeroy is a native Oregonian who owns the restaurant Beast, (Don’t ya just love the name?) and it does kind of tell the story of the meat centric food and which is literally up and around the corner from when I live in NE Portland. I have eaten at this restaurant and it is almost a surreal experience. This is A Sample Dinner Menu . After two weeks, the menu goes POOF and is gone forever, only to be replaced with another-equally as spectacular. The set price is $125. per person, for a six-course meal and some of the courses may be one, or at the most, two bites. They have only two seating an evening, the tables are communal, you can watch everyone running around cooking, and there are kitchen timers going off constantly.
Anyway, this Marriage Chicken recipe is inspired by Naomi. It was the recipe she made up for her wedding and appropriately named Wedding Chicken. I’ve called mine Marriage Chicken so as to not confuse the two. I am not of the caliber cook (chef) Naomi is by a long shot, and would never pretend to be. She is a James Beard recipient which is a pretty hard thing to come by. This is Naomi’s Original Recipe featured in Bon Appetite Magazine that she came up for her…what else…wedding…and you can see how I tweaked it for low carb. Tweaked or not this chicken is to die for and any marriage that can survive this garlicky dish is headed for success.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 8 Skin-On Bone-In Chicken Thighs
- ½ C Tamari Sauce
- ¼ C Olive Oil
- ¼ C Apple Cider Vinegar
- ¼ C Just Like Sugar Brown (Or Sweetener Of Choice)
- 3 T Fish Or Oyster Sauce (I Used Oyster Because It Is What I Have)
- 3 T Lemon Juice
- 2 T Crushed Garlic
- 2 t Powdered Ginger
- 2 t Salt (Omit If Using Fish Sauce)
- 1½ t Dried Thyme
- 4 Jalapeno Peppers Seeded & Sliced (I Used Pickled Jalapenos-They're Easier)
- Excluding chicken & olive oil, put rest of ingredients in a small mixing bowl and stir until salt & Just Like Sugar are dissolved then, add oil. (Salt does not dissolve well in oil of any kind).
- Put chicken into a plastic bag, pour in marinade and refrigerate for 12-24 hours. (I save every produce plastic bag I ever get and use them to marinate all kinds of things. Waste not want not.
- Bring chicken to room temperature for at least 3-4 hours.
- Preheat oven to 450°.
- Pour off marinade into a saucepan, add olive oil, and heat thoroughly.
- Lay chicken skin side up on a foil lined sheet pan and cook until crispy on the top-About 30-35 minutes.
- Add juices from chicken to heated marinade.
- To serve, divide and spoon marinade over chicken.
- 8 Servings
- 218 Calories, 11.2g Protein, 17.6g Fat, 2.7g Carbs, .5g Fiber, 2.2g Net Carbs
- Make sure your oven is hot enough and the thighs are at room temp. You want to cook the thighs quickly and to also crisp the skins.
- I cannot describe the garlic smell these thighs will produce.
- If after 30 minutes the skins are not crisp, put them under the broiler for a minute or two.