Low FODMAP Grilled Greek Chicken

Total time1 hr 50 min

Prep time15 min

Cook time35 min

4.7

(27)

Smoky, herb-scented, and deeply satisfying, this is the kind of grilled chicken that makes everyone hover near the grill asking when it'll be ready. The marinade leans on dried oregano, thyme, lemon juice, and zest for that unmistakable Mediterranean flavor — bright, savory, and just a little charred at the edges. The key move for keeping this gut-friendly is the garlic-infused olive oil, which delivers all the richness and depth of garlic flavor without the fructans that cause trouble. The oil carries the flavor compounds just fine, so you're not sacrificing anything on the taste front. Bone-in, skin-on thighs and drumsticks are the right call here — they stay juicy through the two-zone grilling method, picking up a gorgeous sear over direct heat before finishing low and slow on the cooler side of the grill. A five-minute rest before serving keeps all those juices locked in. Finish with fresh parsley and a squeeze of lemon, and you've got a crowd-pleasing dinner for four that happens to be completely free of common digestive triggers.

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Ingredients

4 servings

For the marinade

3 tbsp garlic-infused olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
½ tsp black pepper
½ tsp paprika

For the chicken

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
1 tbsp olive oil

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the garlic-infused olive oil, lemon juice, lemon zest, dried oregano, dried thyme, kosher salt, black pepper, and paprika until combined.
2
Place the chicken pieces in a large zip-top bag or baking dish. Pour the marinade over the chicken and turn to coat all sides evenly. Seal or cover and refrigerate for at least 1 hour and up to 8 hours.

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