Mediterranean Grilled Chicken (Printable Version)

Juicy grilled chicken blended with spices, served with creamy hummus and fresh herb-packed tabbouleh salad.

# What You Need:

→ Grilled Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1½ teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground coriander
08 - 1 teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Hummus

11 - 1 can (15 ounces) chickpeas, drained and rinsed
12 - 3 tablespoons tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons olive oil
15 - 1 clove garlic, minced
16 - ½ teaspoon ground cumin
17 - Salt to taste
18 - 2 to 3 tablespoons cold water

→ Tabbouleh

19 - ½ cup fine bulgur wheat or quinoa for gluten-free option
20 - 1 cup boiling water
21 - 2 cups fresh flat-leaf parsley, finely chopped
22 - ½ cup fresh mint leaves, finely chopped
23 - 2 medium tomatoes, diced
24 - ½ English cucumber, diced
25 - 3 green onions, thinly sliced
26 - 3 tablespoons olive oil
27 - 3 tablespoons fresh lemon juice
28 - Salt and pepper to taste

# Step-by-Step:

01 - Whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, oregano, salt, and black pepper in a mixing bowl. Add chicken breasts and coat thoroughly with marinade. Cover and refrigerate for minimum 20 minutes, up to 2 hours for enhanced flavor development.
02 - Place bulgur in a bowl and pour boiling water over it. Cover and allow to soak for 15 to 20 minutes until tender, then fluff with a fork. In a large mixing bowl, combine chopped parsley, mint, diced tomatoes, cucumber, and green onions. Add softened bulgur, olive oil, lemon juice, salt, and pepper. Toss gently and refrigerate until service.
03 - Combine chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time to achieve desired consistency. Transfer to serving bowl and drizzle lightly with olive oil.
04 - Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 6 to 8 minutes per side until cooked through and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing.
05 - Arrange sliced chicken on serving plates alongside hummus and tabbouleh. Garnish with lemon wedges and fresh herbs as desired.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the lemon and olive oil marinade does the heavy lifting while you're doing something else.
  • Hummus and tabbouleh are the kind of sides that make you look like you've spent hours in the kitchen when you really haven't.
  • It tastes even better the next day, so you can actually relax instead of stressing about dinner prep.
02 -
  • Don't skip the resting time on the chicken—I learned this the hard way by cutting into a piece too early and watching all those good juices run onto the plate instead of staying in the meat.
  • If your hummus comes out grainy instead of silky, your food processor probably isn't blending it long enough—give it a full minute of continuous blending, not just a few pulses.
03 -
  • Make the hummus first since it actually tastes better after sitting for an hour or so, giving the flavors time to marry and become deeper.
  • If you can't find smoked paprika, regular paprika still works, but smoked paprika adds a subtle depth that makes people ask what your secret ingredient is.
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