Step 1

A minimum of 2 hours prior to cooking, put the chicken thighs in a small zip-top bag and set aside. In a small bowl or measuring cup, add the marinade ingredients and whisk until well combined. Pour all but 3 tablespoons of the marinade into the zip-top bag with the chicken thighs and close; set aside remaining marinade. Shift the bag around with your hands until the chicken thighs are evenly coated. Place bag in the refrigerator and marinate for a minimum of 2 hours.

Step 2

Meanwhile, quarter the bell peppers and remove the ribs and seeds. Place on a plate or veggie grilling pan, and using a basting brush, coat in remaining marinade. Set aside until you are ready to grill.

Step 3

Chop the lettuce and scallions and place in a large bowl. Cover and refrigerate.

Step 4

Prepare a full batch of my Low FODMAP Honey Lime Dressing recipe or a 1/2 batch of my Low FODMAP Ranch Dressing recipe, cover and refrigerate until the rest of the salad is ready to serve.

Step 5

Once the chicken thighs are done marinating, preheat your grill or grill pan on medium heat and allow the temperature to rise to 400°F. Place chicken thighs onto a plate, shaking off the excess marinade into the plastic bag. Using tongs, put chicken thighs on the grill and grill for 5-6 minutes per side until a temperature of 165°F is reached per an instant read thermometer. Place peppers on the grill, either directly or using a veggie grilling pan, and grill for 5 minutes per side or until soft and slightly charred on the edges.

Step 6

Remove peppers and chicken from the grill. Allow chicken to rest for 5 minutes. Meanwhile, using a fork and chopping knife, once the peppers are cool enough, slice the peppers into ¼ inch slices and place on a platter. Slice the chicken pieces into ¼ inch slices, and place on a platter. Serve chicken and peppers on top of the lettuce mixture with honey lime or ranch salad dressing and garnish with cilantro leaves.