AIP Friendly Herb-Marinated Chicken Kabobs
These kabobs are the kind of meal that makes eating carefully feel genuinely exciting rather than restrictive. Juicy chicken thighs soak up a bold marinade built from coconut aminos, apple cider vinegar, olive oil, and a warm blend of turmeric, oregano, thyme, garlic, and ginger — layers of flavor that develop beautifully over at least an hour in the fridge. The autoimmune protocol can make grilled and marinated dishes tricky since so many sauces and seasonings are off the table, but every single ingredient here clears the bar without compromise. Zucchini, carrots, and red onion round out each skewer, picking up char and sweetness on the grill while the reserved marinade gets brushed on for an extra hit of flavor. Threading the chicken and vegetables with small gaps between each piece is a small but smart move that helps everything cook evenly, so you're not biting into a raw center or a dried-out edge. A scatter of fresh parsley and a squeeze of lemon at the end brighten the whole platter and make it feel like something you'd order at a restaurant. Makes 4 servings, and they disappear fast.
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup coconut aminos
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fine sea salt
For the kabobs
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 medium zucchini, cut into 1-inch rounds
- 2 large carrots, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the coconut aminos, 3 tbsp olive oil, apple cider vinegar, garlic, ginger, turmeric, oregano, thyme, and salt until combined.
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