Low Histamine Ginger & Coconut Aminos Chicken Poppers
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the marinade
- ¼ cup coconut aminos
- 1 tbsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp salt
For cooking
- 2 tbsp coconut oil
For serving
- 2 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the coconut aminos, grated ginger, minced garlic, turmeric, apple cider vinegar, honey, and salt until combined.
- 2
Add the chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
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