AIP Friendly Ginger-Scallion Pulled Chicken

Total time1 hr 10 min

Prep time15 min

Cook time55 min

AIP Friendly Ginger-Scallion Pulled Chicken

Pulled chicken that actually tastes exciting is hard to come by, and this braised version delivers serious depth — tender, shreddable thighs soaked in a glossy sauce built from coconut aminos, fresh ginger, garlic, and bone broth. The sear at the start locks in richness, and the long, low braise does the rest, coaxing the meat into silky, fall-off-the-bone pieces that soak up every drop of that turmeric-laced braising liquid. For anyone navigating the autoimmune protocol, finding saucy, satisfying comfort food without nightshades, grains, or soy can feel like a constant puzzle — this one solves it cleanly. Coconut aminos stand in for soy sauce with a naturally sweet, umami-forward flavor, and arrowroot starch thickens the sauce without any grain-based starch. A touch of honey rounds out the whole thing just enough to make it feel indulgent. It serves four and works beautifully over cauliflower rice, tucked into lettuce cups, or eaten straight from the pot — no judgment.

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Ingredients

4 servings

2 lb bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt
1 tbsp coconut oil
1 bunch scallions (about 6), white and light-green parts thinly sliced, dark-green tops reserved whole
2-inch piece fresh ginger, peeled and cut into thin coins
4 cloves garlic, smashed
⅓ cup coconut aminos
1 cup chicken bone broth
1 tbsp apple cider vinegar
1 tsp ground turmeric
½ tsp ground ginger
1 tsp honey
Ingredient note
AIP 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.
1 tsp arrowroot starch
1 tbsp cold water

For serving

2 scallions, thinly sliced on the bias (optional)
1-inch piece fresh ginger, peeled and cut into fine matchsticks (optional)

Instructions

1
Pat the chicken thighs completely dry with paper towels and season all over with the fine sea salt.
2
Heat the coconut oil in a large Dutch oven 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, then transfer the thighs to a plate.

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