Eosinophilic Esophagitis Friendly Maple & Apple Cider Glazed Chicken Skewers
Total time1 hr 35 min
Prep time20 min
Cook time15 min
5.0(27)
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4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the marinade
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- Ā½ tsp fine sea salt
For the glaze
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh parsley, roughly chopped (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 mixing bowl, whisk together the 3 tbsp maple syrup, 2 tbsp apple cider vinegar, 2 tbsp coconut aminos, olive oil, garlic, ginger, turmeric, and salt until combined. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
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