Spiced without being overly spicy, this Low FODMAP Moroccan Chicken is a delicious alternative to plain, grilled 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.
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. 🙂
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
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).
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.*
*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.
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
Recipe
Low FODMAP Moroccan Chicken
- Total Time: 1 hour 15 minutes
- Yield: 4
- Diet: Low Lactose
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 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
- 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. 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 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
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Lauren says
Freaking delicious!! Amazing when paired with the couscous salad--don't skip the feta and olives. This will become a regular in my rotation!
Melissa says
Amazing! Not too spicy or too sweet; served with feta rice and spinach, it was a big hit. It has intense layers of flavor. I also used half paprika and half smoked paprika.
Melissa says
Wow! Super flavorful - not too spicy, not too sweet, just a lovely and intense melding of flavors. I served mine with feta rice and spinach; big hit!
Ryan says
Fantastic! We make this weekly and are not sick of it. Highly recommended.
Rakel says
We had this for dinner last night with chips and corn on the cob, my partner and son were almost fighting over the last piece of chicken and they both told me to keep this recepi because it was soooo god 🙂 So thank you for sharing it and have a good weekend, Rakel x
Em Schwartz, MS, RDN says
Ha! Glad to hear your whole family enjoyed this recipe, Rakel! Thank you for taking the time to share! I really appreciate it. Best, -Em
Jennifer says
Best chicken recipe I’ve ever tried! My whole family always wants me to make this even though they don’t have IBS.
SRios says
Can this be baked in the oven instead of grilling?
Em Schwartz, MS, RDN says
Hi SRios, Yes, the chicken can be baked instead of grilled. It will, however, not have the added layer of smokey, char-grilled flavor. To bake, I'd recommend 450°F for 15-18 minutes or until a food thermometer inserted into the thickest part reads 165°F. The baking time will depend on the thickness of the chicken. Best, -Em
kia says
Thank you so much for this recipe. The flavors are INCREDIBLE just themselves, and also when combined with the Quinoa Tabbouleh. So good. This is a new staple in our house, everyone loved it, fodmap or no. I so appreciate you sharing this recipe as low fodmap is so challenging and can be so discouraging when you first start that it was wonderful to find tasty recipes to help with the whole process. Thanks again, so appreciated!
Em Schwartz, MS, RDN says
Thank YOU for taking the time to share, Kia! I'm so thrilled your household enjoyed this recipe! Wishing you the best on your FODMAP journey, -Em
Jenna M DeFazio says
I'm just starting a low fodmap diet, I'd like to try this recipe, but I see garlic is high fodmap? Perhaps I'll try it without. The reviews are good!
Em Schwartz, MS, RDN says
Hi Jenna! You are correct that garlic is considered high in FODMAPs; however, garlic-infused oil is an exception. You can find more information in my low FODMAP garlic and onion substitutes post. Best, -Em
Lor says
This recipe is fantastic! We grill it and serve it with the recommended Quinoa Tabbouleh. A perfect summer meal.
Em Schwartz, MS, RDN says
Thank you so much for taking the time to share, Lor! Glad you enjoyed it. 🙂
Ruth Stamplecoski says
This recipe is on rotation all year round, on the indoor grill pan in the winter and the BBQ starting today! Soooo moist and delicious. Thank you for such a great recipe!
Geri Capeloto says
OMG - this chicken was delicious. Having just started Fodmap and struggling a bit, this was the perfect menu to teach me that I don't need the foods I miss. I couldn't get enough of the chicken and will definitely make again.
Marzi says
Wow this turned out awesome 🙂 loved it! Thank you!
Jeni Tresize says
FAB - U - LOUS!!!!!!! My son cooked this for me last night, was crispy potatoes and tomato cucumber salad, YUM!
I was unaware of the your terrific website, but now I am enjoying your great recipes, and appreciate the good comments too! Jeni 🙂
Em Schwartz, MS, RDN says
Aww thank you, Jeni!
Theresa says
THANK YOU SO MUCH FOR SHARING THIS RECIPE! It is sooooo hard to find recipes for my entire family that is low FODMAP and that we can all equally enjoy! This recipe is easy and one that we will make again and again. It is delicious!