3-4 tbsp low FODMAP chili sauce
2 tbsp sunflower oil
4 boneless chicken breast fillets, skin on
1 lime zest and juiced
To make the glaze, preheat the grill to high. Mix together the chili sauce, lime juice and oil in a large bowl.
Using a sharp knife make 3-4 slits across the skin side of each chicken breast.
Season with salt and pepper.
Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky.
Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through.
Serve straight away with wedges of lime for squeezing over, if liked.
Recipe adapted from: Good Food