Spicy Buffalo Grilled Chicken Thighs with Crispy Smashed Potatoes

Bar-night buffalo heat meets crispy potato comfort in this low-FODMAP friendly dinner that doesn't skimp on flavor. Boneless chicken thighs are grilled until charred and juicy, then tossed in a dairy-free buffalo glaze made with garlic-infused oil and lactose-free butter, so you get all that classic tang and heat without the gut-irritating onion and garlic bulbs. Baby potatoes are boiled until tender, smashed flat, and roasted until the edges turn shatteringly crispy. To finish, a bright garlic-chive oil gets drizzled over everything, bringing a cooling, herbaceous contrast to the buffalo heat while keeping the dish fully low-FODMAP compliant (chive greens and garlic-infused oil carry flavor without the fermentable fructans found in garlic cloves or onion). This is a satisfying, protein-packed dinner that proves an elimination-phase meal can still feel like a indulgent night out.

Ingredients

• 1.5 lbsBoneless skinless chicken thighs, trimmed of excess fat
• 3 tbspGarlic-infused olive oil, divided; FODMAP-safe garlic flavor
• 1.5 tspsalt, divided
• 0.75 tspblack pepper, divided
• 1.5 lbsbaby potatoes, small, scrubbed
• 0.5 cupHot sauce, check label for garlic/onion-free, e.g. Frank's RedHot
• 3 tbsplactose-free butter, melted
• 1 tspmaple syrup
• 0.25 cupfresh chives, finely chopped
• 1 tsplemon juice, freshly squeezed
• 2 tbspLactose-free sour cream or yogurt, optional, for the drizzle

Method

No instructions listed.