Grilled Mexican Lime Chicken

These low-FODMAP grilled chicken breasts are full of lime and chili flavor. Easy to make, tender and juicy, you’ll want to try this gluten-free recipe.

I am so happy that warmer weather is here and that it’s time to get the grill out! It was a long, difficult winter and we deserve some nice weather here in Minnesota. I swear, the older I get, the longer the winters feel.

Over the winter, I tried some new grilling recipes, but I used a grilling pan on my stove top, rather than a grill outside. There are some people in Minnesota who will grill outside year round, but my husband and I are not those people. Nor do we like to snowmobile, ski or ice fish. What the heck are we doing living here anyways?  I ask myself that every day during the winter. Luckily the winter is over. For now.

The Grill Pan

I bought a Nordic Ware Grill Pan because it was reasonably priced and made in Minnesota. It seared wonderfully and I got those awesome grill marks. One of the recipes I tried was Grilled Mexican Lime Chicken from Genius Kitchen. I altered it a bit for my food sensitivities and to make it Low-FODMAP. It was actually really easy to do and it tasted delicious!

Chili powder can be low-FODMAP if you make sure you are buying pure chili powder and not one that is mixed with onion and garlic powder. I found ground ancho chili powder in the produce section of my grocery store in a little packet. It’s just chili powder and nothing else. It may take some searching, but it can be found! I hope this recipe works for you as you experience the joys of cooking outside (or perhaps inside) this summer.

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Grilled Mexican Lime Chicken

Low-FODMAP, Gluten-Free, Dairy-Free

Course Main Course

Cuisine Mexican

Keyword chicken, gluten-free, grilled, lime, low-fodmap

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 2 hours hours

Total Time 25 minutes minutes

Servings 4

Ingredients

• 4 boneless skinless chicken breast fillets, pounded to an even thickness
• 1/4 cup fresh lime juice
• 2 tablespoons FODY Garlic Infused Oil
• 1/2 teaspoon ancho chili powder*
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• Place the chicken breasts in a large resealable plastic bag.
• Combine the lime juice, garlic oil, ancho chili powder, salt and pepper in a small bowl. Pour this mixture in with the chicken and refrigerate to marinate at least two hours.
• Drain chicken and grill over medium high heat until done.

Notes

* Make sure the chili powder does not contain garlic or onion. If you don’t tolerate chili powder or are unable to find any, I would recommend adding in some paprika and cumin instead.

Adapted from Genius Kitchen: Grilled Mexican Lime Chicken

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