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Grilled Lemon Chicken with Tabbouleh

GOOD TO KNOW Because they contain more fat than leaner breast meat, chicken thighs are good candidates for grilling: They stay tender and juicy after cooking.

Recipe information

  • Yield

    serves 4

Ingredients

3

/4 cup water

1

/2 cup medium-grain bulgur

Coarse salt and ground pepper

1

1/2 cups coarsely chopped fresh flat-leaf parsley

1

/2 English cucumber, halved lengthwise and cut into 1/2-inch dice

1

large tomato, cut into 1/2-inch dice

2

tablespoons fresh lemon juice

2

tablespoons olive oil, plus more for grill

1

garlic clove, minced

8

boneless, skinless chicken thighs (about 2 pounds total)

Need to make a substitution?

Preparation

  1. Step 1

    Heat grill (or grill pan) to high. In a small saucepan, bring the water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.

    Step 2

    In a small bowl, stir garlic with remaining 1 tablespoon each lemon juice and oil; season with salt and pepper.

    Step 3

    Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 363

    Step 6

    Fat: 18.8g (4.2g Saturated Fat)

    Step 7

    Protein: 30.6g

    Step 8

    Carbohydrates: 18g

    Step 9

    Fiber: 4.8g

Everyday Food: Light
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