Name: Low FODMAP Moroccan Chicken
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 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.

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

Low FODMAP Moroccan Chicken

Ingredients

Directions

Nutrition