AIP Friendly Honey & Apple Cider Vinegar Marinade
This marinade is a bright, bold blend that punches well above its weight for how quickly it comes together. Raw honey and apple cider vinegar create a sweet-tart base, while coconut aminos step in to deliver that savory, umami-like depth you'd normally get from soy sauce — making it a smart swap that doesn't feel like a compromise at all. Freshly minced garlic, grated ginger, and ground turmeric round everything out with warmth and a gorgeous golden hue. A pinch of Ceylon cinnamon is optional but worth it if you want a subtle, aromatic finish. The whole thing whisks together in minutes, and it keeps in the fridge for up to five days, so you can prep ahead and have a ready-to-go marinade for chicken, pork, or salmon all week long. Just remember to set aside a couple of tablespoons before the protein goes in if you want a clean finishing glaze — a small step that makes a big difference on the plate. Four servings have never been this easy or this satisfying to pull off.
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Learn more →Ingredients
4 servings
- 3 tbsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons 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.
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
- ¼ tsp ceylon cinnamon (optional)
Instructions
- 1
Combine the honey, apple cider vinegar, coconut aminos, and olive oil in a small bowl and whisk until the honey is fully dissolved and the mixture is uniform.
- 2
Add the garlic, ginger, turmeric, salt, and Ceylon cinnamon (if using), then whisk again until evenly incorporated.
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