Low FODMAP Ginger Miso Chicken with Chilli and Scallions

This low FODMAP chicken recipe combines the Asian flavors of miso, chili, ginger, and lime to create a fragrant dish that is delicious served hot from the oven. You can make the marinade for this low FODMAP recipe up to 2 days in advance and for best results leave the chicken to marinate overnight. The chicken is set over a bed of scallions, sprinkled with sesame, and roasted in the oven until golden. Serve this low FODMAP diet recipe for dinner with friends or family, accompanied with veggies or salad of choice.

Can I make any substitutions?

This recipe calls for bone-in chicken quarters (thigh and drumstick connected as one piece), but you can use any cut you like such as boneless thighs, drumsticks (legs), or use a whole chicken and cut into quarters. It’s best to keep the skin on as this helps prevent the meat from drying. If you use chicken breast, be sure to adjust the cooking time accordingly as meat off the bone tends to cook faster than on the bone.

How to store this miso chili chicken recipe?

This recipe is best kept covered in an airtight container in the fridge for up to 5 days or longer in a plastic airtight container in the freezer. To reheat from frozen, simply allow it to fully defrost and reheat in the microwave or in the oven.

What can I serve with this dish?

Serve with any low-FODMAP salad or veggies of choice.

Net Carbs

15.5 g
Fiber

1.4 g
Total Carbs

17 g
Protein

72.4 g
Fats

33.9 g

670 cals

Quantity

Serving Size

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Chicken leg with skin

1 kg
Garlic Infused Olive Oil (Low FODMAP Safe)

1 tbsp
Sesame oil

1 tbsp
Natural Rice Vinegar

2 tbsp
Maple syrup

2 tbsp
Tamari Soy Sauce

2 tbsp
Miso Paste

50 g
Ginger root, raw

30 g
Lime Zest

1 tsp
Lime juice, fresh

2 tbsp
Hot chili peppers, red, raw

2 each - approx 4" - 6" long
Scallions or spring onions, tops only, raw

30 g
Sesame seeds, hulled, toasted, unsalted

2 tbsp

Step 1

Preheat the oven to 400F/200C. Score the chicken skins a few times with a sharp knife and set them aside. Add the garlic-infused oil, sesame oil, rice vinegar, maple syrup, tamari/soy sauce, 1 tablespoon sesame seeds, and miso paste to a large bowl and whisk to combine.
Step 2

Finely grate the ginger on the small edge of a box grater. Finely grate the lime on the same side of the box grater, then juice the lime. Dice the chilies into thin strips. Add the ginger, lime zest, lime juice, and chilies to the miso marinade. Mix to combine. Transfer the chicken to the bowl and massage the marinade into the meat, ensuring every bit is covered. For best results, leave the chicken to marinate overnight.
Step 3

Cut the white ends of the scallions and discard them, then dice the green tops of the scallions in half lengthways. Place the scallions at the base of a skillet pan or ovenproof dish. Position the chicken over the scallions and scrape the marinade over the chicken. Sprinkle the remaining tablespoon of sesame seeds over the chicken.
Step 4

Cover the pan tightly with foil, and roast for 20 minutes in the center of the oven. Remove the foil and baste the chicken with the juices. Roast the chicken uncovered for a further 18 -20 minutes, until golden brown, sticky, and cooked through.
Step 5

Place a chicken leg on each plate, serve with salad or veggies of choice, a side of the softened scallions, and drizzle over the sauce.