Yummy Eats

Servings 4
Time +60
DFDairy Free GFGluten Free MMeaty PPaleo
  • 1 1/2-2 lbs. free range boneless skinless chicken breasts, cut into 2 inch pieces
  • 1 tablespoon Bragg’s apple cider vinegar
  • 3 tablespoons Coconut Secret coconut aminos
  • 1 tablespoon coconut oil, softened
  • 1 tablespoons local honey
  • 1 lemon, juiced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon garlic powder
  • fresh ground black pepper (to taste)
  • red onion, cut into 2 inch slices
  • bell pepper, cut into 2 inch slices
  • wooden skewers (soak in water prior to use)
Here's how to make this dish:
  1.  In a medium sized bowl, whisk together the vinegar, aminos, coconut oil, honey, lemon juice, ginger, garlic powder and black pepper.
  2. Set aside a small amount of marinade for later, and put the rest on the chicken (in a zipped freezer bag is a really easy way to do it) and marinate for at least an hour.
  3. Once marinated, preheat grill to medium high heat.
  4. Place the marinated chicken, onion slices, and bell pepper slices alternately on the skewers. Brush with extra marinade.
  5. Grill for 10-12 minutes, turning occasionally.

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