Spiced without being overly spicy, this Low FODMAP Moroccan Chicken is a delicious alternative to plain, grilled chicken.
Boneless, skinless chicken thighs are a staple in our household. I love using different homemade spice blends to transform plain chicken to fit almost any cuisine.
This Moroccan spice blend is one of my favorites and is filled with cumin, coriander, cinnamon, ginger, and turmeric. It’s easy to make and produces tender, juicy, and oh-so-flavorful chicken every time.
Chicken Thighs vs. Chicken Breasts
I might raise a few eyebrows when I say that I prefer eating chicken thighs over chicken breasts as a dietitian. Yes, 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%
Additionally, chicken thighs are often a little more affordable than chicken breasts. And, because of the slightly higher fat content, they are less likely to dry out when cooking and have more flavor than chicken breasts.
Although I personally prefer chicken thighs, I’m not advocating one is better than the other. In my opinion, no single food is good or bad. Feel free to use either in this recipe and most other chicken recipes. 🙂
Ingredients Needed to Make this Recipe
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
How to Make Moroccan Chicken
Make the marinade. In a small bowl, whisk together the garlic-infused olive oil, spices (paprika, cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper).
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.
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 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.
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.
Serving Suggestions:
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.
Low FODMAP Moroccan Chicken
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Print Recipe
Pin RecipeDescription
Spiced without being overly spicy, this Low FODMAP Moroccan Chicken is a delicious alternative to plain, grilled 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
- 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 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.
- Remove the chicken from the grill. Serve warm or refrigerate in an airtight container for up to three days.
- Category: Main Dish
- Method: Grill
- Cuisine: Moroccan
Keywords: marinade, rub, spice blend
Jennifer says
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.
★★★★★
Emily says
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!
Jo says
Camping in outback WA what to cook for dinner had chicken thighs and spices, this one saved the day. Amazing will definitely cook again.
Emily says
I’m so glad you enjoyed it … and while camping! That’s so cool! 🙂 Thanks for sharing, Jo!
Ela says
I usually don’t leave comments but this was amazing and so juicy!! Thank you!
Emily says
Thank YOU, Ela! I appreciate you sharing! And I’m thrilled to hear you enjoyed it!
Ela says
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!
★★★★★
Emily says
Haha! No worries, Ela! I appreciate the feedback regardless … the rating is just icing on the cake. 😉
Alicia W says
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!
★★★★★
Emily says
Fantastic!! I’m so glad to hear that you enjoyed this recipe, Alicia! Thanks for trying it and sharing your feedback. 🙂
Niki says
Making this tonight!!! I bet it is as good as it looks and sounds! Thanks for sharing!
Emily says
Yay! I hope you enjoy it as much as I do! 🙂
Frank says
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!!
★★★★★
Emily says
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!
Jessica says
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 ????
Emily says
Yay! Great question, Jessica! I usually pair it with Quinoa Tabbouleh or rice. Let me know what you think!
Michael says
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.
Emily says
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!
Ashley says
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).
★★★★★
Emily says
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.
Rhoda Silverleib says
Made the Tabbouleh and the Moroccan Chicken for dinner. Totally awesome!
Emily says
Yay! Thank you so much for sharing, Rhoda!!