Oral Allergy Syndrome Friendly Maple & Apple Cider Glazed Chicken Skewers

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Oral Allergy Syndrome Friendly Maple & Apple Cider Glazed Chicken Skewers

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Ingredients

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
Maple Grove Farms 100% Pure Maple Syrup Spring Tree 100% Pure Maple Syrup ANDERSON PURE MAPLE SYRUP Private Selection Pure Maple Syrup Signature SELECT 100% Pure Maple Syrup - 32 Fl. Oz.
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2 tbsp apple cider vinegar
2 tbsp coconut aminos
2 tbsp olive oil
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
½ 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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