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Low FODMAP Grilled Chicken with Mustard and Dill


  • Author: Amy Agur
  • Total Time: 50 minutes
  • Yield: 8 chicken thighs 1x

Description

This fuss-free dinner will be a family favourite in no time!


Ingredients

Scale
  • 1/4 cup dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 tbs dried dill, crushed
  • 1 tsp Worcestershire sauce
  • 3/4 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 8 bone in skin on chicken thighs or legs

Instructions

  1. Combine the mustard, olive oil, dill, Worcestershire sauce, pepper, and salt in a large bowl. Add the chicken and toss to coat evenly in the marinade. Set aside for 15 to 30 minutes at room temperature.
  2. Heat your BBQ to 500 degrees, then reduce the temperature to about 350-375 degrees. Turn 1-2 of the burners off to prepare for cooking by indirect heat.
  3. First, place your chicken skin side down on the burner that’s still on. Keeping the lid closed as much as possible, cook the chicken thighs for about 8 minutes or until there are clear grill marks on each side of the chicken (turning once or twice).
  4. Move the chicken (skin side up) over to the side of the burner that is off . Continue to cook by indirect heat until the thickest part of the chicken has reached 165 degrees (about 15 to 20 minutes). Serve warm.

Notes

Recommended low FODMAP serving size – 1 chicken thigh or leg

  • Prep Time: 25
  • Cook Time: 25
  • Category: dinner
  • Method: BBQ, grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh
  • Calories: 239
  • Sugar: 0 g
  • Sodium: 553 g
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 7 g
  • Cholesterol: 36 mg

Keywords: Grilled chicken, dijon mustard, dill