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Low FODMAP Moroccan Chicken

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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

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. In fact, this Moroccan spice blend is filled with cumin, coriander, cinnamon, and turmeric and has so much North African/Middle Eastern-inspired flavor. It is quite simply delicious!

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 one food is “good” or “bad”. Instead, it ultimately comes down to personal preference and what your overall diet looks like. Feel free to use either in this recipe and most other chicken recipes. 🙂

Low FODMAP Moroccan chicken

Serving Suggestions:

For a boost of whole grains and veggies, this Low FODMAP Moroccan Chicken pairs perfectly with Low FODMAP Quinoa Tabbouleh to create a complete meal option.

This chicken is also delicious served over a bed of crunchy romaine with diced tomatoes, diced cucumbers, Kalamata olives, and Low FODMAP Lemon Vinaigrette – a great option if you’re eating grain-free or paleo.

Finally, if you’re just looking to make this into a quick meal with minimal extra steps, I like to serve this chicken with microwaveable Birds Eye® Steamfresh® Brown Rice (seasoned with a squeeze of lemon juice), a handful of baby carrots and a handful of olives. For dessert, I might have an orange or a square of dark chocolate.

Close up of Low FODMAP Moroccan Chicken on a white plate served over low FODMAP quinoa tabbouleh

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Overhead shot of plate filled with low FODMAP Moroccan chicken

Low FODMAP Moroccan Chicken

★★★★★

5 from 6 reviews
  • Author: Em Schwartz, MS, RDN
  • Prep Time: 1 hour 5 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Grill
  • Cuisine: Moroccan
Print Recipe

Description

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 tsp. ground paprika
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp. ground coriander
  • ½ tsp. ground cinnamon
  • ½ tsp. ground turmeric
  • ¼ tsp. ground ginger
  • ⅛ tsp. cayenne pepper, optional
  • 1 (20 oz.) pkg. 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. Add chicken. Seal and mix to coat.
  2. Marinate in the refrigerator for at least an hour but ideally 8 hours.
  3. When ready to eat, preheat grill (or broiler) on high. Remove chicken from marinade, discarding any leftover marinade. Grill chicken 2-3 minutes per side or until done. Serve warm.

Keywords: low FODMAP, chicken, marinade

Low FODMAP Moroccan Chicken on a white plate served over low FODMAP quinoa tabbouleh

 

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Comments

  1. Wow! This was delicious!! Even my husband (who is not low-FODMAP) absolutely loved it.

    I had to cook the chicken in the oven since I don’t have a grill. For the tabbouleh, I didn’t have mint on hand so I left it out. I also switched the feta for Parmesan cuz I had it on hand.
    I do want to try the original recipe at some point, but these quick subs worked for me in a pinch.

    This was soooo yummy! I have shared the recipe with all of my friends and family because I was so excited about it.

    Thank you, thank you. It is so hard to find crazy delicious food while low-FODMAP. This is a gold mine recipe.

    ★★★★★

    Reply

    • Hey Leigh! Thank you so much for taking the time to share your thoughts on this recipe! You have no idea how much comments like yours mean to me. I appreciate you! 🙂

      Reply

  2. 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

    • 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

  3. 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

  5. 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

  7. 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

    • 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

  8. 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

  9. 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

    • 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

  10. 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

    • 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

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