I love baked chicken in any shape and form and this Low Fodmap Peri Peri Chicken has quickly made it to the top of the list of my favourites.
I really like this juicy Portuguese-inspired thigh fillets marinated in a tangy and slightly spicy mixture. It reminds me of the chicken I used to eat in Portugal, even though that used to be cooked on charcoal. Oh, how I wish I could do that too!
This Low Fodmap Peri Peri Chicken is a very easy recipe that can be whipped up in a few minutes and then all you have to do is bake it. The only thing I would recommend is to marinate the chicken overnight so that all the flavours can get nicely absorbed into the meat.
If you don’t need to follow the low fodmap diet, simply use regular extra virgin olive oil and 2 big cloves of garlic, crushed, instead of the garlic infused olive oil.
Serve this chicken with a simple salad, like my Italian Salad and some lemon wedges/slices for a complete meal and extra tanginess.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Peri Peri Chicken
- 8 chicken thigh fillets skinless and bones removed
- 120 ml – ½ cup lemon juice
- 120 ml – ½ cup white wine vinegar
- 4 tbsp garlic infused olive oil
- 4 tbsp Hungarian paprika
- ½ tbsp cayenne pepper
- 1 ½ tsp salt
Put the lemon juice, vinegar, garlic infused olive oil, paprika, cayenne pepper, and salt in a bowl and mix well.
Add the chicken thigh fillets. Mix well and marinate in the fridge overnight.
The next day, drain the chicken from the marinade and place it on an oven tray lined with baking paper. Bake it in a pre-heated oven at 200°C – 390°F for 30 minutes, or until cooked through.
Serve it with lemon wedges and a salad.
5 minutes before the chicken is cooked, drain it from any juice that might have accumulated in the pan and return it to the oven to finish cooking.
Don’t forget to pin this Low Fodmap Peri Peri Chicken!
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