05/25/2026
Garlic Ginger Chicken with Pickled Carrot Apple Slaw
Chicken Marinade
1/4 cup Bragg's Coconut Liquid Aminos
2 tablespoons Bragg's organic, cold pressed Extra Virgin Olive Oil
4 bone in, skinless chicken thighs
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon paprika
Freshly cracked black pepper
Pickled Carrot Apple Slaw
3 tablespoons Bragg's organic, naturally fermented Apple Cider Vinegar
4 carrots, ribboned
1 to 2 green apples, julienned
1 red onion, thinly sliced
2 jalapeños, thinly sliced
1 whole sprig cilantro, chopped
3 tablespoons honey
Juice of 2 limes
1 tablespoon salt
1/2 cup warm water
Freshly cracked black pepper
Instructions
In a large bowl or Ziplock bag, combine the garlic powder, salt, paprika, black pepper, Bragg's coconut aminos, and Bragg's olive oil. Add the chicken thighs and massage everything together until fully coated.
Marinate in the refrigerator for 30 minutes to 1 hour.
Grill the chicken over low heat until browned, crispy, and fully cooked through, flipping occasionally to avoid burning and to get an even char on both sides.
While the chicken cooks, make the slaw. Add the carrots, green apple, red onion, jalapeños, and cilantro to a large bowl.
In a separate bowl, whisk together the Bragg's apple cider vinegar, honey, lime juice, warm water, salt, and black pepper. Pour over the slaw and toss until everything is coated. Let it sit for at least 15 to 20 minutes so the vegetables lightly pickle.
Serve the garlic ginger chicken over the pickled carrot apple slaw and spoon extra juices right over the top.
Enjoy!
Grab your Bragg's essentials here: Bragg.com
