Low Fodmap Moroccan Chicken

Ingredients

• ¼ cup garlic-infused olive oil
• 2 teaspoon 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)

Instructions

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.