Perfectly Tender Grilled Chicken (low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 2 • Ok to make-ahead: Step 1

Tender, juicy chicken breasts are not impossible. It’s all in the seasoning, timing, and temperature. Pair them up with a crisp green salad, some mashed Yukon Gold potatoes, and a bit of melted butter and you’ve got a wonderful low FODMAP meal the whole family will enjoy.

Ingredients

2 boneless skinless chicken breasts

3 tablespoons low FODMAP all purpose seasoning (I used Smoke N Sanity Triple S All Purpose Seasoning use code IBSGC10 for a 10% discount)

2 tablespoons salted butter, melted

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt. Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Season the chicken: Sprinkle the Triple S seasoning evenly over both sides of each chicken breast.

(3) Cook the chicken: Preheat your smoker or barbecue to 350 degrees F. After about 10 minutes, when the grill is hot, place the chicken directly on the grill grates. Close the lid and cook for 10 - 15 minutes (20 minutes if the breasts are quite large). Cook only until the internal temperature of the thickest part of the chicken breast is 165 degrees F. Check every few minutes so you don’t overcook them.

(4) Prepare the sides: Meanwhile, make the mashed potatoes or rice and salad

(5) Finish: Remove chicken from the grill, cover with foil, and let rest for 5 minutes before slicing and serving.

(6) Plate and serve: Slice the chicken and serve on a bed of mashed Yukon Gold potatoes. Drizzle the chicken and potatoes with the melted butter. Serve alongside a nice green salad for a perfect meal.

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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