Low Fodmap Moroccan Chicken


  1. ¼ cup garlic-infused olive oil
  2. 2 teaspoon ground paprika
  3. 1 teaspoon ground cumin
  4. ½ teaspoon salt
  5. ½ teaspoon ground coriander
  6. ½ teaspoon ground cinnamon
  7. ½ teaspoon ground turmeric
  8. ¼ teaspoon ground ginger
  9. ⅛ teaspoon cayenne pepper, optional
  10. 1 (20-ounce) package boneless, skinless chicken thighs (or breasts)


  1. 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.
  2. 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 through and no longer pink inside. 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.
  3. Remove the chicken from the grill. Serve warm or refrigerate in an airtight container for up to three days.

Recipe from: https://funwithoutfodmaps.com/low-fodmap-moroccan-chicken/


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