Umami Recipes
Umami Recipes

Low FODMAP Moroccan Chicken

4 servings


5 minutes

active time

1 hour 15 minutes

total time


¼ cup garlic-infused olive oil

2 teaspoons ground paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

¼ teaspoon ground ginger

⅛ teaspoon cayenne pepper, optional

1 (20-ounce) package boneless, skinless chicken thighs (or breasts)


In a small bowl, whisk together all ingredients except chicken. Transfer mixture to a gallon ziptop bag or glass container with a lid. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour but ideally 8 hours.

When ready to eat, preheat grill (or broiler) on high. Remove chicken from marinade, discarding any leftover marinade. Grill chicken thighs for 6-8 minutes per side or until cooked. I recommend using a meat thermometer inserted into the thickest part to double-check that it is done. Chicken is cooked when the internal temperature reaches 165°F.

Serve warm with your favorite low FODMAP sides.


Serving Size




Total Fat

20.2 g

Saturated Fat

3.6 g

Unsaturated Fat


Trans Fat

0 g


133.2 mg


427.4 mg

Total Carbohydrate

1.7 g

Dietary Fiber

0.9 g

Total Sugars

0.2 g


28.2 g

4 servings


5 minutes

active time

1 hour 15 minutes

total time
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