Low FODMAP Greek Grilled Chicken features chicken breasts marinated in garlic-infused oil, lemon, and oregano and then grilled to perfection.
This recipe is a makeover of an old recipe I posted years ago. It’s one of my favorite grilled chicken recipes, so I thought it deserved some better photos and a tweaking of the ingredients. I reduced the oil and salt a little and included instructions on how I prepare chicken breasts for grilling.
Chicken breasts are so big these days that half of one is the perfect serving size. I buy one package of chicken breasts, which usually contains two and weighs more than a pound. So I like to butterfly each breast, but cut all the way through to make four thin fillets. Then I pound it to an even thickness, which helps to cook evenly. Here’s a great tutorial on how to butterfly chicken breasts from Taste of Home.
Trying a Splatter Screen with my Grill Pan
When the derecho came through our city, not only did the wind knock over our tree, but it also dragged our gas grill out from under our deck and flipped it over into the yard. Surprisingly the grill still works. At least as well as it worked before, which was not very well at all. We need to buy a new grill, but haven’t been motivated enough to do so. Most of the time I get fed up and end up using my grill pan on the stove. A grill pan actually works pretty well. The only thing I don’t like is all the splattering. I was really happy to find this Splatter Screen from Zulay (Affiliate link – As an Amazon Associate, I earn from qualifying purchases). It works really well at letting the steam escape, but keeping my stove top clean and me burn-free! I highly recommend this product.
Whether you use an outdoor grill or a grill pan inside, I’m sure you will love this simple, delicious Low FODMAP Greek Grilled Chicken!
Low FODMAP Greek Marinated Grilled Chicken
Ingredients
- 1/3 cup FODY Garlic Infused Oil
- 2 tablespoons fresh lemon juice (juice of 1 lemon)
- 1 teaspoon fresh lemon zest (zest 1 lemon)
- 1 tablespoon fresh oregano (1 teaspoon dried)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 large chicken breast halves, about 1 to 1 ½ lbs.
Instructions
- To make the marinade: in a medium bowl, whisk together the garlic infused oil, lemon juice, lemon zest, oregano, salt, and pepper.
- Butterfly the chicken breasts (I usually cut completely through to create 4 thin fillets). Place each piece into a large resealable plastic bag one at a time, lying flat and pounding to an even thickness.
- Place all the chicken breasts in the plastic bag and pour the marinade over top. Shake gently to coat the chicken. Squeeze air out of bag and seal. Marinate in the refrigerator at least 30 minutes, or up to 2 hours.
- Lightly oil grill and heat to medium-high heat (about 350 to 400 degrees F). Grill chicken breasts until golden brown, about 8 to 10 minutes, flipping half-way through, until chicken has reached an internal temperature of 165 degrees F. Serve.
Notes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
This was absolutely fabulous! It was one of the best low fodmap meals I’ve had. I’ve never succeeded in grill such a juicy chicken breast. I skipped the pepper because I’m sensitive…
Delicious! Thank you for the great recipe!
I loved this – I left out the garlic infused olive oil and it was still delicious. I’ve had it several times now and plan on making it part of my weekly meal plan. Thank you!! Love your work and also your book.
Glad my recipes are working for you. Thanks for the comment!
Wow!!! This chicken is so great! Thank you!!