Sticking to the low FODMAP diet is not easy, especially when it takes away all the “good” things I’m used to, like garlic and onion. I used to think that it was not only tasty but necessary to have garlic and onion seasoned with your meat. Growing up my taste buds were used to these flavors in almost everything I ate. So, fast forward to when I developed IBS and starting being particular with my food, I began experimenting with recipes that excluded garlic and onion since they would trigger my IBS symptoms. I created this chicken recipe I’m about to share with you a while ago and, originally, it had Adobo, garlic and onion in it. However, for the sake of keeping it IBS-friendly, I removed these three ingredients, and boy, did the chicken still taste delicious! It took a while for my palette to get used to eating meat without those ingredients, but honestly, after this chicken recipe I came up with, I have no issue with omitting these flavors from my meals in the future. I was very surprised when I first tried it, and I’ve continued making it ever since because it was so easy to prepare. I want to share this recipe with you IBS sufferers in hopes that it doesn’t trigger any IBS symptoms, and also, that you find it as tasty as I do. If you try it out, please let me know what you think!
Cilantro-Lime Chicken Marinade (marinate from 30 minutes to overnight in the refrigerator):
3.5lbs of Chicken thighs
½ of a lime
1 tsp. of Black pepper
2 tsps. of salt
½ cup of chopped fresh cilantro
1 tsp. of Paprika
(optional) 1 tsp. of Cayenne pepper
1 tsp. of oregano
1 tbsp. of vinegar
Preheat oven to 375 degrees Fahrenheit.
Take the marinated chicken and put in a baking dish and cover with aluminum foil.
Place the covered baking dish in the oven for 25 minutes.
After that, take off the aluminum foil and set back in the oven for another 30-45 minutes, or until the skin is brown.
Once the chicken is done, feel free to serve with any sides of your choosing.