Low FODMAP Grilled Chicken with Mustard and Dill
This fuss-free dinner will be a family favourite in no time!
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 8 chicken thighs
- Category: dinner
- Method: BBQ, grill
- Cuisine: American
Ingredients
- 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
- 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.
- 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.
- 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).
- 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