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. 

Author: https://funwithoutfodmaps.com/low-fodmap-moroccan-chicken/

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