Close up overhead shot of low FODMAP Moroccan chicken

Low Fodmap Moroccan Chicken

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, today’s blend filled with cumin, coriander, cinnamon, and turmeric has so much North African/Middle Eastern-inspired flavor. It is quite simply delicious!

Plate of low FODMAP Moroccan chicken

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 a lower total fat and saturated fat content compared to thighs, but the difference isn’t that much 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 also less likely to dry out 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 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 ½ cup olives. For dessert, I might have an orange or a square of dark chocolate.

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Overhead shot of plate filled with low FODMAP Moroccan chicken

Low Fodmap Moroccan Chicken

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

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. paprika
  • 1 tsp. cumin
  • ½ tsp. salt
  • ½ tsp. coriander
  • ½ tsp. cinnamon
  • ½ tsp. turmeric
  • ¼ tsp. 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.

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Like what you see? Sign up for the Fun Without Fodmaps newsletter and never miss a beat. Bonus: You’ll receive a downloadable eBook with my top 10 recipes.

Like what you see? Sign up for the Fun Without Fodmaps newsletter and never miss a beat. Bonus: You’ll receive a downloadable eBook with my top 10 recipes.

Like what you see? Sign up for the Fun Without Fodmaps newsletter and never miss a beat. Bonus: You’ll receive a downloadable eBook with my top 10 recipes.

I love olives, bacon and puppies (in no particular order) and hate feeling like crap because of certain foods. By day, I help people as a supermarket dietitian. By night, I create easy and fun, low fodmap recipes for you (and me)! :)

10 Comments

  1. 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).

    1. 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.

  2. 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.

  3. 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 😍

  4. 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!!

    1. 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!

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