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Horizontal close up of low FODMAP peri peri chicken

Low FODMAP Peri Peri Chicken

  • Author: Em Schwartz, MS, RDN
  • Total Time: 2 hours 25 minutes
  • Yield: 6 1x
  • Diet: Low Lactose


Wake up your taste buds with this spicy, Afro-Portuguese-inspired Low FODMAP Peri Peri Chicken flavored with lemon, paprika, and cayenne pepper!

This chicken is relatively spicy. If you know (or suspect) that spicy foods are a non-FODMAP trigger for your digestive symptoms, this recipe may not be for you.


  • 1 cup fresh lemon juice
  • ¼ cup garlic-infused olive oil
  • ¼ cup ground paprika
  • 2 tablespoons cayenne pepper
  • 1-inch piece ginger, minced
  • 1 teaspoon salt
  • 6 boneless, skinless chicken thighs


  1. In a large bowl, whisk together lemon juice, olive oil, paprika, cayenne, ginger, and salt.
  2. Add the chicken and stir to coat. Cover and refrigerate for at least 2 hours (or overnight).
  3. When ready to eat, preheat grill (or broiler). 
  4. Transfer the marinated chicken to the grill (or a broiler pan) and discard any remaining marinade. Grill (or broil) the chicken for 5-6 minutes per side, or until a food thermometer inserted into the thickest part reads 165°F.
  5. Serve warm.


Capsaicin: Chili peppers (including ground peppers) naturally contain a compound called capsaicin. It contributes to the spicy quality of these ingredients. Capsaicin can be a non-FODMAP trigger for digestive symptoms in some people. Please avoid if you have concerns. 

  • Prep Time: 2 hours 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grill
  • Cuisine: Afro-Portuguese inspired

Keywords: spicy chicken, grilled chicken