AIP Friendly Coconut-Turmeric Pulled Chicken
Rich, golden, and deeply fragrant, this braised pulled chicken is the kind of comfort food that happens to check every box for an elimination-style protocol — no nightshades, no grains, no legumes, no eggs, just clean, nourishing ingredients that actually taste incredible together. Bone-in, skin-on thighs get seared until the skin is deep golden, then slow-simmered in a silky bath of full-fat coconut milk and bone broth until the meat is fall-apart tender and practically shreds itself. Ground turmeric and Ceylon cinnamon give the sauce a warm, earthy depth, while fresh ginger, garlic, and a splash of apple cider vinegar keep things bright and layered rather than flat. Coconut aminos stand in for soy-based sauces and deliver that savory, slightly sweet backbone without any of the usual concerns. After the chicken is shredded and returned to the pot, the sauce reduces into something glossy and coating — the kind of thing you want to spoon over everything. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy. It serves four and reheats beautifully, which means you can make a batch on Sunday and have genuinely satisfying lunches waiting for you all week.
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.
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