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    Home » Chicken » Low FODMAP Moroccan Chicken

    Low FODMAP Moroccan Chicken

    Published: Jun 19, 2017 | Updated: Nov 4, 2020 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    Close up of Low FODMAP Moroccan Chicken on a white plate served over low FODMAP quinoa tabbouleh
    This post contains affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.

    Spiced without being overly spicy, this Low FODMAP Moroccan Chicken is a delicious alternative to plain, grilled chicken.

    Close up side shot of low FODMAP Moroccan chicken

    This Moroccan spice blend is one of my favorites. It is packed with Mediterranean flavor from spices like cumin, coriander, cinnamon, ginger, and turmeric. This marinade is easy to make and produces tender, juicy, oh-so-flavorful chicken every. single. time.

    Looking down at a plate filled with quinoa tabbouleh and topped with grilled marinated chicken

    Chicken Thighs vs. Chicken Breasts

    I might raise a few eyebrows when I say that I prefer eating chicken thighs over breasts. Chicken breasts have lower total fat and saturated fat content compared to thighs, but the difference isn’t that great when comparing skinless chicken breasts with skinless chicken thighs:

    • Chicken Breast (3 oz.): Fat 7g, Saturated fat 2g, Protein 25g, Iron 4%
    • Chicken Thigh (3 oz.): Fat 13g, Saturated fat 3.5g, Protein 21g, Iron 6%

    Chicken thighs are often more affordable than chicken breasts. And, because of the slightly higher fat content, they are have more flavor and are less likely to dry out when cooking.

    Although I prefer to use chicken thighs, I’m not saying one is better than the other. We each have unique nutritional needs, and in my opinion, no single food is good or bad. Feel free to use either in this and most other chicken recipes. 🙂

    Small white containers filled with spices needed to make Low FODMAP Moroccan Chicken

    Shopping list

    To make Low FODMAP Moroccan Chicken you will need:

    • Garlic-infused olive oil is a FODMAP-friendly way to add garlicky flavor. It’s my go-to low FODMAP garlic substitute.
    • Spices including paprika, cumin, coriander, cinnamon, turmeric, ginger, and optional cayenne pepper for all the Moroccan-inspired flavor.
    • Boneless, skinless chicken thighs or breasts
    A white plate filled with low FODMAP tabbouleh and Moroccan chicken

    Instructions

    Make the marinade. In a small bowl, whisk together the garlic-infused olive oil, spices (paprika, cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper).

    Whisking a Moroccan chicken marinade in a glass bowl.

    Marinate. Transfer mixture to a gallon ziptop bag or glass container with a lid. Add chicken and mix to coat. Seal and place the chicken in the refrigerator to marinate.

    Chicken thighs coated in low FODMAP Moroccan chicken marinade

    Grill or broil. When you’re ready to eat, preheat grill (or broiler) on high. If using the broiler, I will coat a broiler pan with nonstick cooking spray before adding the chicken. Cook the 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.

    Marinated chicken sitting on a broiler pan.

    Serve warm with your favorite sides. Check out the serving suggestions below for some ideas. You can also store the cooked chicken in an airtight container in the refrigerator for up to three days.

    A plate with Moroccan chicken, baby red potatoes, and a cucumber, tomato, and dill salad.

    Serve this with

    For a boost of whole grains and veggies, pair this Moroccan Chicken with Low FODMAP Quinoa Tabbouleh.

    Serve Moroccan chicken over a bed of crunchy romaine with diced tomatoes, diced cucumbers, Kalamata olives, and Low FODMAP Lemon Vinaigrette.

    Pair this flavorful chicken with simple sides, like steamed baby red potatoes and Low FODMAP Tomato Salad with Cucumbers.

    Looking for something even easier? Try this Low FODMAP Moroccan Chicken with Birds Eye® Steamfresh® Brown Rice or Minute® Brown Rice (seasoned with a squeeze of lemon juice), a handful of baby carrots, and a handful of olives. For dessert, enjoy an orange or a couple of squares of dark chocolate.

    Similar recipes

    • Low FODMAP Tandoori Chicken
    • Low FODMAP Chinese Chicken Salad
    • Low FODMAP Cilantro Lime Quinoa with Chicken
    Print
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    Low FODMAP Moroccan Chicken


    ★★★★★

    4.9 from 19 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 1 hour 15 minutes
    • Yield: 4 1x
    • Diet: Low Lactose
    Print Recipe
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    Description

    Spiced without being overly spicy, this Low FODMAP Moroccan Chicken is a delicious alternative to plain, grilled chicken!


    Ingredients

    Scale
    • 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)

    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. 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. Serve warm with your favorite low FODMAP sides.

    Storage: Refrigerate in an airtight container for up to three days. 

    Notes

    Low FODMAP serving: One serving uses low FODMAP amounts of ingredients. 

    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Category: Main Dish
    • Method: Grill
    • Cuisine: Moroccan

    Keywords: marinade, rub, spice blend

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    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

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    A plate of marinated and grilled chicken sitting on top of a quinoa salad. In the white space above, black text reads "Low FODMAP Moroccan Chicken."

     

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    Reader Interactions

    Comments

    1. Jennifer says

      October 02, 2018 at 6:09 pm

      Total winner of a meal, whether you’re doing Fodmap or not. I’m a big fan of recipes that are simple, quick and amazing in the mouth. This definitely qualifies! I’ve made it 3 times in one week, and I can’t believe how quickly it goes together…boom, boom, boom. Just throw everything in a jar and shake it, then pour it over the chicken thighs, wait a while, and grill it up. My husband and kids love it too…maybe I love it a bit more than they do, but they eat it, enjoy it and don’t complain so I call that success. Note: first time I made it I had to be fast so only marinated it an hour, and it was fantastic even with such a short time.

      ★★★★★

      Reply
      • Emily says

        October 03, 2018 at 2:37 pm

        3 times in one week?! That’s awesome!! I’m so glad you like this recipe as much as I do and I appreciate you for taking the time to share. Thank you, Jennifer!

        Reply
    2. Jo says

      May 02, 2018 at 3:27 am

      Camping in outback WA what to cook for dinner had chicken thighs and spices, this one saved the day. Amazing will definitely cook again.

      Reply
      • Emily says

        May 02, 2018 at 6:56 am

        I’m so glad you enjoyed it … and while camping! That’s so cool! 🙂 Thanks for sharing, Jo!

        Reply
    3. Ela says

      April 05, 2018 at 6:10 pm

      I usually don’t leave comments but this was amazing and so juicy!! Thank you!

      Reply
      • Emily says

        April 06, 2018 at 7:43 pm

        Thank YOU, Ela! I appreciate you sharing! And I’m thrilled to hear you enjoyed it!

        Reply
      • Ela says

        April 07, 2018 at 3:29 pm

        Lol I was so excited that I forgot to rate it!! Thanks – also just made this for my whole family today and they also loved it!

        ★★★★★

        Reply
        • Emily says

          April 08, 2018 at 3:32 pm

          Haha! No worries, Ela! I appreciate the feedback regardless … the rating is just icing on the cake. 😉

    4. Alicia W says

      March 17, 2018 at 6:22 pm

      I had one go-to recipe that was low FODMAP (a recipe I modified myself) and didn’t make me feel like I was missing out on flavour. After trying this, I can safely say that this will be my second go-to. It’s SO good. Sliced, it would be great as a salad topper!

      ★★★★★

      Reply
      • Emily says

        March 18, 2018 at 7:26 pm

        Fantastic!! I’m so glad to hear that you enjoyed this recipe, Alicia! Thanks for trying it and sharing your feedback. 🙂

        Reply
    5. Niki says

      March 15, 2018 at 8:09 am

      Making this tonight!!! I bet it is as good as it looks and sounds! Thanks for sharing!

      Reply
      • Emily says

        March 15, 2018 at 5:31 pm

        Yay! I hope you enjoy it as much as I do! 🙂

        Reply
    6. Frank says

      November 30, 2017 at 7:34 am

      My girlfriend just kept saying WOW as she shoveled this in. She told me that this was the best meal I’ve ever cooked for her and I have to agree. We paired with the tabbouleh and it was perfection. The flavor spectrum across the pallet with the chicken and tabbouleh is indescribable. I used the leftover marinade as much as I could to sprinkle it onto the chicken while it was on the grill. Very very hot grill and fanned the chicken right out across my two grill hot spots and I also heated the cast iron grates to the hottest temps I could. Pure heaven. Thanks Emily!!

      ★★★★★

      Reply
      • Emily says

        November 30, 2017 at 4:49 pm

        Thank you so much for the fantastic review, Frank! Another one of my favorite recipes – especially when paired with the Quinoa Tabbouleh. Yum! So glad you liked it, as well!

        Reply
    7. Jessica says

      October 18, 2017 at 12:12 pm

      This looks great! Adding it to my grocery list right now! Any ideas of what to serve it with? I wish I knew what they were serving it with in that picture ????

      Reply
      • Emily says

        October 20, 2017 at 6:30 pm

        Yay! Great question, Jessica! I usually pair it with Quinoa Tabbouleh or rice. Let me know what you think!

        Reply
    8. Michael says

      August 29, 2017 at 8:57 pm

      Excellent!!! One of the best meals I’ve ever made. Moist…flavorful…filling. I served this with with Minute Rice Medley (red rice, wild rice, white rice, quinoa) mixed with diced tomatoes, walnuts, and walnuts. I squeezed lime juice on everything.

      Reply
      • Emily says

        August 30, 2017 at 3:48 pm

        Oh that sounds like a delicious meal, Michael! Thanks for sharing. I’m glad you enjoyed the chicken – it’s one of my go-to recipes!

        Reply
    9. Ashley says

      July 23, 2017 at 12:01 pm

      My husband has to eat Low Fodmap foods from now on due to IBS. I am so excited to have found your website! I have already started writing down recipes to try. On this post, I have a question. I do not have a grill or boiler. Could I bake it in the over or cook in the skillet? (Moroccan Chicken).

      ★★★★★

      Reply
      • Emily says

        July 24, 2017 at 5:20 pm

        Thank you, Ashley!! This recipe will certainly work in either the oven or the skillet. I would recommend baking at 400F for 20-35 minutes depending on thickness until done.

        Reply
    10. Rhoda Silverleib says

      July 19, 2017 at 5:36 pm

      Made the Tabbouleh and the Moroccan Chicken for dinner. Totally awesome!

      Reply
      • Emily says

        July 24, 2017 at 5:15 pm

        Yay! Thank you so much for sharing, Rhoda!!

        Reply
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