AIP Friendly Honey Garlic Chicken Skewers
These skewers hit that sweet-savory-smoky trifecta that makes grilled chicken genuinely exciting, and they come together with a short ingredient list that keeps things clean and compliant. The marinade leans on coconut aminos instead of soy sauce, honey for natural sweetness, and fresh garlic and ginger for that punchy depth — no nightshades, no grains, no seed-based oils in sight. A little apple cider vinegar and ground turmeric round out the flavor while pulling double duty as ingredients that fit neatly within an autoimmune-friendly framework. What really sets these apart is the glossy reduce-and-brush glaze made from the reserved marinade, which caramelizes beautifully in those final two minutes on the grill and gives each piece a lacquered, restaurant-worthy finish. The recipe makes four servings, so it's practical enough for a weeknight dinner but impressive enough to put on the table for guests. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up without adding anything that would give you pause. Once you've had chicken this flavorful without any of the usual compromises, it's hard to go back to plain grilled protein.
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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
For the marinade
- 3 tbsp coconut aminos
- 2 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 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.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 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.
- 1 tbsp apple cider vinegar
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tbsp coconut oil, melted
- ½ tsp salt
For the glaze
- 1 tbsp coconut aminos
- 1 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 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.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 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.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
- 2
In a mixing bowl, whisk together the marinade coconut aminos, honey, apple cider vinegar, garlic, ginger, turmeric, melted coconut oil, and salt until combined.
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