Low FODMAP Orange-Garlic Chicken Marinade

Total time2 hr 10 min

Prep time10 min

Cook time0 min

Low FODMAP Orange-Garlic Chicken Marinade

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Ingredients

4 servings

For the marinade

½ cup fresh orange juice (from about 2 medium oranges)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 tablespoons per serving, so it is likely fine.
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1 tbsp orange zest (from about 1 orange)
3 tbsp coconut aminos
2 tbsp olive oil
1 tbsp apple cider vinegar
4 cloves garlic, finely minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
1 tsp salt

For the chicken

1.5 lbs boneless, skinless chicken thighs or breasts

Instructions

1
In a mixing bowl, whisk together the orange juice, orange zest, coconut aminos, olive oil, apple cider vinegar, garlic, ginger, turmeric, Ceylon cinnamon, and salt until fully combined.
2
Reserve 3 tablespoons of the marinade in a separate small bowl and set aside — this portion has not contacted raw chicken and can be used as a finishing glaze or drizzle after cooking.

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