Wednesday, April 23, 2014

Grilled Mexican Lime Chicken

Grilled Mexican Lime Chicken (low-FODMAP)  /  Delicious as it Looks

I am so happy that warmer weather is here and that it's time to get the grill out! It was a long, difficult winter and we deserve some nice weather here in Minnesota. I swear, the older I get, the longer the winters feel.



Over the winter, I tried some new grilling recipes, but I used a grilling pan on my stove top, rather than a grill outside. There are some people in Minnesota who will grill outside year round, but my husband and I are not those people. Nor do we like to snowmobile, ski or ice fish. What the heck are we doing living here anyways?  I ask myself that every day during the winter. Luckily the winter is over. For now.

Grilled Mexican Lime Chicken (low-FODMAP)  /  Delicious as it Looks

I bought a Nordic Ware Grill Pan because it was reasonably priced and made in Minnesota. It seared wonderfully and I got those awesome grill marks. One of the recipes I tried was Grilled Mexican Lime Chicken from Food.com. I altered it a bit for my food sensitivities and to make it Low-FODMAP. It was actually really easy to do and it tasted delicious!

Chili powder can be low-FODMAP if you make sure you are buying pure chili powder and not one that is mixed with onion and garlic powder. I found ground ancho chili powder in the produce section of my grocery store in a little packet. It's just chili powder and nothing else. It may take some searching, but it can be found! I hope this recipe works for you as you experience the joys of cooking outside (or perhaps inside) this summer.

Grilled Mexican Lime Chicken (low-FODMAP)  /  Delicious as it Looks



Grilled Mexican Lime Chicken
Low-FODMAP, Gluten-Free, Dairy-Free
serves 4
adapted from Food.com



Ingredients

1 lb. boneless, skinless chicken breasts, pounded to an even thickness
1/4 cup fresh lime juice
2 tablespoons Garlic Infused Oil (cooled) or olive oil*
1/2 teaspoon ancho chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions

  1. Place the chicken breasts in a large resealable plastic bag.
  2. Combine the lime juice, garlic oil, ancho chili powder, salt and pepper in a small bowl. Pour this mixture in with the chicken and refrigerate to marinate at least two hours.
  3. Drain chicken and grill over medium high heat until done.


*If you aren't as intolerant to garlic, you could just add a whole smashed clove to the marinade and discard before grilling (instead of the garlic oil).



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