AIP Friendly Ginger-Scallion Chicken Skewers
These skewers are the kind of weeknight dinner that feels like a treat — juicy chicken thighs charred at the edges, brushed with a sticky honey-ginger glaze, and finished with fresh scallion greens and a squeeze of lime. The marinade does all the heavy lifting, layering coconut aminos, grated ginger, garlic, turmeric, and apple cider vinegar into something deeply savory and aromatic without a single ingredient that conflicts with an autoimmune elimination approach. Coconut aminos stand in beautifully for soy-based sauces, delivering that umami depth you'd otherwise miss, and coconut oil keeps everything rich and satisfying. Marinating the chicken for anywhere from 30 minutes to four hours means you can prep ahead and have dinner on the table fast — a huge win on busy nights. The glaze is built from a reserved portion of the marinade simmered down with a touch of honey, so nothing goes to waste and the flavors stay cohesive all the way through. Serves four, making it an easy option for the whole family or a solid meal-prep base for the week ahead.
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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
- ⅓ cup coconut aminos
- 2 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, finely minced
- 2 tbsp coconut oil, melted
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For the glaze
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 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.
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
For serving
- scallion greens (reserved from above), for serving (optional)
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
- 2
In a mixing bowl, whisk together the coconut aminos, grated ginger, scallion whites, garlic, melted coconut oil, apple cider vinegar, turmeric, and salt until combined.
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