Low FODMAP Spiced Yogurt Grilled Chicken

Name: Low FODMAP Spiced Yogurt Grilled Chicken
Total time: 502 min
Ingredients: 1/2 cup (123 g) lactose-free yogurt, (preferably whole milk); 1/4 cup (60 ml) Garlic-Infused Oil, made with vegetable oil or olive oil, or purchased equivalent such as FODY's; 1/4 cup (16 g) chopped scallions, (green parts only); 3 tablespoons lime juice; 1 inch knob of fresh ginger root, (peeled and chopped); 1 tablespoon coriander; 1 tablespoon smoked paprika; 1 1/2 teaspoons cumin; 1 1/2 teaspoons garam masala; 1 teaspoon firmly packed light brown sugar; 1 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 1/4 teaspoon ground chipotle pepper; 2 pounds (910 g) skinless, boneless chicken thighs; Vegetable oil; 1/3 cup (12 g) chopped cilantro or flat leaf parsley

www.fodmapeveryday.com

This Indian inspired Spiced Yogurt Grilled Chicken needs an overnight marination, so plan ahead. It is great warm or at room temperature - very versatile.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Blender
Zip-top bag
Nonreactive bowl
Plastic wrap
Refrigerator
Grill
Grill pan
Brush
Tongs
Serving platter
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Kitchen scale
Airtight container

Ingredients

1/2 cup (123 g) lactose-free yogurt, (preferably whole milk)
1/4 cup (60 ml) Garlic-Infused Oil, made with vegetable oil or olive oil, or purchased equivalent such as FODY's
1/4 cup (16 g) chopped scallions, (green parts only)
3 tablespoons lime juice
1 inch knob of fresh ginger root, (peeled and chopped)
1 tablespoon coriander
1 tablespoon smoked paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons garam masala
1 teaspoon firmly packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground chipotle pepper
2 pounds (910 g) skinless, boneless chicken thighs
Vegetable oil
1/3 cup (12 g) chopped cilantro or flat leaf parsley