Description
Bring Italian-inspired flavors to your grill (or grill pan) with these Low FODMAP Italian-Marinated Grilled Chicken Thighs! Keto, low carb, Paleo, Whole30, gluten-free, and dairy-free.
Ingredients
Scale
- 1.75 pounds boneless skinless chicken thighs (about 8 thighs)
- A full batch of Low FODMAP Italian Dressing (about 1.25 cups)
- 1/2 teaspoon lemon zest (optional)
- Freshly chopped parsley and lemon zest (optional, for garnish)
Instructions
- A minimum of 2 hours prior to cooking, place chicken thighs in a gallon-sized zip top bag and set aside.
- Prepare a full batch of my low FODMAP Italian Dressing recipe (this can be done in advance). If using it, whisk in lemon zest until combined. Pour marinade over chicken thighs and seal the bag. Refrigerate for a minimum of 2 hours or up to overnight.
- Once ready to grill, preheat your grill (I use a natural gas grill) or grill pan to medium heat and allow the temperature to rise to 400°F. Using grill tongs, lift each chicken thigh out of the zip top bag, shaking off the excess marinade into the bag, and place on the grill. Grill for 5-6 minutes per side or until the chicken reaches an internal temperature of 165°F per an instant read thermometer.
- Remove chicken thighs from the grill to a platter. Allow the chicken thighs to rest for 5 minutes before serving on their own, over rice (shirataki rice or hearts of palm rice for low FODMAP and Keto/low carb), Low FODMAP Instant Pot Quinoa (low FODMAP and gluten-free but not Keto, Paleo, or Whole30) or chopped on top of greens or a salad.
Notes
- Prep time includes time it takes to make the Low FODMAP Italian Dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Italian-Inspired
