Low FODMAP Chimichurri Chicken Skewers
These skewers deliver everything you want from a summer grill night — smoky, charred chicken thighs with a bright, herby sauce that makes the whole plate sing. The chimichurri is built from fresh parsley, oregano, red wine vinegar, and a generous pour of olive oil, pulsed just enough to keep it rustic and textured rather than blended into oblivion. The clever swap here is garlic-infused oil in both the marinade and the sauce, which brings that deep, savory backbone without any of the high-FODMAP fructans that make traditional chimichurri a problem for sensitive guts. Scallion greens — not the white bulb — make a safe, colorful garnish that adds a mild oniony finish. The recipe serves four, so it's just as good for a weeknight dinner as it is for feeding a small crowd on the patio. Squeeze a little lemon over the top right before serving and the whole dish comes alive.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves and tender stems, packed
- 2 tbsp fresh oregano leaves (or 1 tsp dried oregano)
- 3 tbsp garlic-infused oil
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- ¼ tsp red pepper flakes
- ¼ tsp kosher salt
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Can be omittedscallion greens
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a mixing bowl, combine the chicken pieces with 2 tbsp garlic-infused oil, 1 tsp dried oregano, smoked paprika, 1/2 tsp salt, and black pepper. Toss until every piece is evenly coated, then set aside to marinate at room temperature for 20–30 minutes (or refrigerate up to 4 hours).
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