Low FODMAP Rosemary-Garlic Chicken Skewers with Roasted Potato
Total time1 hr 10 min
Prep time20 min
Cook time20 min
4.5(16)
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Learn more →Ingredients
4 servings
For the skewers
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 lb baby potatoes, halved
For the marinade
- 3 tbsp olive oil
- 4 cloves garlic, minced
Chef's tipSwap 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. - 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- 1 tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't char on the grill.
- 2
Place the halved baby potatoes in a medium pot, cover with cold salted water, and bring to a boil over high heat. Cook for 8–10 minutes, until just barely tender when pierced with a knife — they should offer slight resistance, as they will finish cooking on the grill. Drain and let cool enough to handle.
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