These little bites are exactly the kind of crowd-pleasing appetizer that makes it easy to forget you're eating with any restrictions at all. Juicy chicken thighs get a quick soak in a marinade of coconut aminos, fresh ginger, garlic, apple cider vinegar, and turmeric — a combination that delivers deep, savory flavor without any of the grains, legumes, or nightshades that make so many sauces off-limits. The real magic happens when each piece gets snugly wrapped in uncured, sugar-free bacon and roasted on a wire rack at high heat, so the bacon crisps up beautifully on all sides while the chicken stays incredibly tender inside. Using a wire rack is a small step that makes a big difference — it lets the fat render and circulate, giving you that satisfying crunch without any pan-frying. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make the plate look genuinely impressive. This recipe serves four and comes together with minimal fuss, making it just as practical for a weeknight dinner as it is for a gathering where you need something everyone will actually reach for first.
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 →4 servings
In a mixing bowl, combine the coconut aminos, garlic, ginger, apple cider vinegar, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for 30 minutes.
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
