Eosinophilic Esophagitis Friendly Ginger-Turmeric Chicken Skewers with Roasted Potato
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Learn more →Ingredients
4 servings
For the chicken and marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt
For the potatoes
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch under the broiler or on the grill.
- 2
In a large mixing bowl, whisk together the grated ginger, ground turmeric, coconut aminos, apple cider vinegar, 2 tbsp olive oil, and 1 tsp salt until combined. Add the chicken pieces and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours. Do not reuse this marinade as a sauce — discard it after threading.
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