Grilled Tabbouleh Chicken
If you’ve never made tabbouleh, you’ve been missing out. Big on bright herbs and fresh summer flavors, it pairs perfectly with Mediterranean, North African and Middle Eastern dishes. It’s great for summer potlucks and get-togethers when you need to bring a side that’s suitable for a lot of different dietary restrictions. We’ve paired it with grilled chicken that’s been coated in warming spices to create a lovely combination of citrusy herbs and spice.
Recipe - Minnetonka
Grilled Tabbouleh Chicken
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 cup uncooked bulgur
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup tomatoes, diced
1/4 cup shallot, finely chopped
1 cup fresh parsley, chopped
1/4 cup mint, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
2 Smart Chicken boneless skinless chicken breasts (1 lb 4 oz)
Directions
- Heat gas or charcoal grill. Prepare bulgur according to package directions. In large bowl, combine 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in tomatoes and shallot. Stir in bulgur, parsley, and 2 tablespoons mint.
- Meanwhile in another large bowl, combine remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken to bowl and turn to coat.
- Place chicken on grill over medium-high heat. Cover grill; cook 13–16 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F. Thinly slice chicken breasts.
- Transfer tabbouleh to large serving platter or bowl; arrange chicken on top. Sprinkle with remaining 2 tablespoons mint.
TIPS:
- Line platter with large lettuce leaves and baby spinach for even more color and flavor.
- Couscous or quinoa can be used in place of the bulgur.
- Refrigerate leftover chicken and tabbouleh for a better-than-average packed lunch, but consider adding a little more salt if you’ll be eating it cold. Cold foods need a little more salt to let all of the flavors come through.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bob's Red Mill Bulgur, Whole Grain, Red, 24 Ounce
$6.69$0.28/oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
Produce Lemon, 1 Each
$0.99
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Fresh On the Vine Red Tomatoes, 0.3 Pound
$3.99/lb$3.99/lb
Fresh Shallots, 0.25 Pound
$6.99/lb$6.99/lb
Fresh Parsley, 1 Each
$1.49
Fresh Mint Bunch, 1 Each
$3.49
Cub Coriander Ground, 2 Ounce
$2.49$1.25/oz
Essential Everyday Cumin, Ground, 2 Ounce
$3.39$1.70/oz
Essential Everyday Cinnamon, Ground, 2.37 Ounce
$2.49$1.05/oz
Smart Chicken Boneless Skinless Chicken Breasts, 1 Pound
$8.49 avg/ea$8.49/lb
Directions
- Heat gas or charcoal grill. Prepare bulgur according to package directions. In large bowl, combine 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in tomatoes and shallot. Stir in bulgur, parsley, and 2 tablespoons mint.
- Meanwhile in another large bowl, combine remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken to bowl and turn to coat.
- Place chicken on grill over medium-high heat. Cover grill; cook 13–16 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F. Thinly slice chicken breasts.
- Transfer tabbouleh to large serving platter or bowl; arrange chicken on top. Sprinkle with remaining 2 tablespoons mint.
TIPS:
- Line platter with large lettuce leaves and baby spinach for even more color and flavor.
- Couscous or quinoa can be used in place of the bulgur.
- Refrigerate leftover chicken and tabbouleh for a better-than-average packed lunch, but consider adding a little more salt if you’ll be eating it cold. Cold foods need a little more salt to let all of the flavors come through.