12 bone-in chicken thighs

250ml  red wine

3 tbsp olive oil

3 oranges, zest and juice of one, other 2 juiced

1 tbsp garlic infused oil

1 bay leaf

1 tbsp fresh or dried oregano


Pull the skin from the chicken thighs. Use a sharp knife to slash the meat on each a few times to the bone.

Put in a food bag, or baking dish, and pour over the wine, oil and orange juice.

Add the zest, garlic infused oil, oregano and a really good grinding of black pepper, and squish everything together. Marinate for 30 mins.

Lift the chicken from the marinade (reserve the liquid) and season with salt. Barbecue for about 20-25 mins, turning halfway, until cooked through (cut into the thickest one to check).

While the chicken is cooking pour the wine, orange juice and remaining marinade into a hot pan, and cook until reduced by half.  

Check the chicken if it is overly charred, but not cooked through yet, then transfer to a baking sheet and put in the oven on a low temperature to finish.

Pile the thighs on a platter, pour over the wine and orange glaze and serve.

Recipe adapted from: Good Food

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