Low Fiber Maple & Apple Cider Glazed Chicken Skewers
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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 aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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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