Red Meat Allergy Friendly Ginger-Scallion Chicken Skewers
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.7(22)
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the marinade
- ā 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
- Ā½ tsp ground turmeric
- Ā½ tsp fine sea salt
For the glaze
- 1 tbsp honey
- 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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