Eosinophilic Esophagitis Friendly Ginger-Turmeric Chicken Skewers with Romaine
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(17)
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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
- 2 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ½ tsp salt
For the dressing
- 1 tbsp coconut aminos
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ tsp fresh ginger, peeled and finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 1 large head romaine lettuce, leaves separated and torn into large pieces
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't char on the grill.
- 2
In a medium bowl, whisk together the 2 tbsp grated ginger, 1 tsp turmeric, 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 2 tbsp olive oil, and 1/2 tsp salt until combined. Add the chicken pieces and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
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