Low FODMAP Peppercorn Chicken Skewers

Juicy chicken thighs hit the grill with a bold, peppery marinade that delivers serious flavor without any of the high-FODMAP culprits that usually sneak into savory skewers. The trick here is garlic-infused oil — you get all that deep, savory garlic flavor without the fructans, since the solids are removed during infusion. A splash of tamari keeps things umami-rich and gluten-free, while cracked black pepper, white pepper, and ground ginger layer in warmth and complexity that makes every bite feel anything but restricted. A small amount of maple syrup rounds out the marinade with just a touch of sweetness, well within safe thresholds across four servings. The chicken gets at least 30 minutes to soak up all that flavor before hitting a hot grill, where it chars beautifully at the edges and cooks through in about 12 to 15 minutes. Finished with a squeeze of fresh lemon and a scatter of scallion greens — the green tops are the safe part — these skewers are bright, smoky, and satisfying enough to impress anyone at the table, not just those watching their gut health.

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