Grilled Paprika Chicken Bites with Garlic-Chili Oil Dip

These grilled paprika chicken bites are proof that low-FODMAP eating doesn't mean sacrificing bold flavor. Juicy chicken thigh pieces are tossed in smoked paprika, cayenne, and olive oil, then skewered and grilled until charred at the edges and tender inside. The real star, though, is the dip: a garlic-infused chili oil that delivers all the deep savory punch of garlic without the FODMAP load, since the garlic solids are strained out and only the flavor-infused oil remains. This recipe is perfect for a quick weeknight dinner or as a protein-packed appetizer for gatherings where you need something low-FODMAP friendly that doesn't skimp on flavor. The high-heat grilling gives the chicken a smoky char that pairs beautifully with the warm, spicy oil, and the whole dish comes together in about 20 minutes using simple, gut-friendly ingredients. Serve these bites alongside a bed of rice, a simple green salad with low-FODMAP vegetables, or just on their own as a snack. They're naturally gluten-free, dairy-free, and legume-free, making them a safe bet for anyone navigating the elimination phase of the Low-FODMAP Diet.

Ingredients

• 700 gboneless, skinless chicken thighs, cut into 1.5-inch bite-sized pieces
• 3 tbspolive oil, divided
• 2 tspsmoked paprika
• 0.5 tspcayenne pepper, adjust to taste
• 1 tspsalt
• 0.5 tspblack pepper
• 4 wholegarlic cloves, smashed, for infusing oil only, removed before serving
• 0.33 cupNeutral oil, such as light olive or avocado oil, for the garlic-chili oil
• 1 tbspred pepper flakes
• 1 tsprice vinegar
• 1 tbspfresh chives, finely chopped, for garnish, optional

Method

No instructions listed.