Grilled Chicken Tabbouleh Salad

Name: Grilled Chicken Tabbouleh Salad
Prep time: 41 min
Cook time: 12 min
Total time: 53 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, pounded to an even ¾-inch (2 cm) thickness and patted dry; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 3 cloves (10 g) garlic cloves, finely grated or minced; 1 tsp (2 g) ground allspice; 1 tsp (3 g) ground sumac; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ½ cup (90 g) fine (#1) bulgur, rinsed in a fine sieve and drained well; 3 medium (350 g) ripe Roma tomatoes, cored, seeds scooped out, cut into ¼-inch (6 mm) dice, with any juice saved; 3 tbsp (45 ml) fresh lemon juice, for soaking the bulgur; 2 tbsp (30 ml) cold water; 3 cups (120 g) flat-leaf parsley, leaves and tender stems only, washed, thoroughly dried, and very finely chopped (lightly packed measure after chopping; about 2 large bunches); ¼ cup (12 g) fresh mint leaves, finely chopped; 4 scallions (60 g) scallions, white and green parts, thinly sliced; ⅓ cup (80 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice, for the dressing; 1 tsp (5 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Lemony, allspice-scented grilled chicken breast over a parsley-heavy tabbouleh with fine bulgur, juicy tomatoes and mint. Fresh, herb-forward and filling enough for dinner.

Prep: 41 min
Cook: 12 min
Wait: 13 min
Total: 1 hr 6 min
Makes: 4 main-course servings (about 2 cups salad plus 5–6 oz chicken each)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, pounded to an even ¾-inch (2 cm) thickness and patted dry
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
3 cloves (10 g) garlic cloves, finely grated or minced
1 tsp (2 g) ground allspice
1 tsp (3 g) ground sumac
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the tabbouleh
½ cup (90 g) fine (#1) bulgur, rinsed in a fine sieve and drained well
3 medium (350 g) ripe Roma tomatoes, cored, seeds scooped out, cut into ¼-inch (6 mm) dice, with any juice saved
3 tbsp (45 ml) fresh lemon juice, for soaking the bulgur
2 tbsp (30 ml) cold water
3 cups (120 g) flat-leaf parsley, leaves and tender stems only, washed, thoroughly dried, and very finely chopped (lightly packed measure after chopping; about 2 large bunches)
¼ cup (12 g) fresh mint leaves, finely chopped
4 scallions (60 g) scallions, white and green parts, thinly sliced
⅓ cup (80 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice, for the dressing
1 tsp (5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground

Equipment (7)

Gas or charcoal grill, or a ridged grill pan (12-inch / 30 cm or larger)
Meat mallet or heavy skillet, plus a sheet of plastic wrap or parchment
Large cutting board and sharp chef's knife
Large mixing bowl (4–5 quart / 4–5 L)
Small bowl for the marinade and a medium bowl for the dressing
Instant-read thermometer
Tongs

Steps

Before you start

Buy fine (#1) bulgur, which softens without cooking. Coarse bulgur will stay hard in this recipe.
Wash the parsley and mint and dry them thoroughly in a salad spinner or with towels. Wet herbs turn to mush when chopped and make the salad soggy.
Read the timing. The chicken marinates while you make the salad, so start with the chicken and keep going straight through.
Use ripe, firm tomatoes such as Roma. Watery tomatoes will make the tabbouleh wet.

1
Pound and marinate chicken
- Place the chicken breasts on a cutting board, cover with plastic wrap or parchment, and pound with a mallet or heavy skillet to an even ¾-inch (2 cm) thickness.
- Pat dry.
- In a small bowl, stir together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, the garlic, allspice, sumac, ¾ tsp salt and ½ tsp pepper.
- Rub this all over the chicken, place in a shallow dish, cover, and leave at room temperature while you make the salad (about 25–30 minutes total).
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Ready when: Chicken is an even thickness and coated in a thick, spice-flecked paste.
Tip: Even thickness is what keeps the thin end from drying out before the thick end is cooked. Don't marinate longer than 4 hours; the lemon will turn the texture mealy.
2
Soak bulgur with tomatoes
- In a large mixing bowl, combine the diced tomatoes and their juice, the rinsed and drained bulgur, 3 tbsp (45 ml) lemon juice and 2 tbsp (30 ml) cold water.
- Stir, then leave to stand while you prep the herbs.
- The bulgur will absorb the tomato juice and lemon and soften.
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Ready when: After about 20 minutes, a grain of bulgur should be tender with a slight chew, with no hard white center.
Tip: Drain the rinsed bulgur well. Extra water makes the finished salad soupy.
3
Chop herbs and scallions
- Gather the parsley into a tight bunch and slice it with a very sharp knife into thin shreds, then chop crosswise until the pieces are fine but not pulpy.
- Chop the mint finely and slice the scallions thinly.
- You should have about 3 cups (120 g) of chopped parsley.
- Keep the herbs on the board; do not add them to the bulgur yet.
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Ready when: Parsley looks like fluffy green confetti, not a wet paste.
Tip: Chop mint last and leave it on the board; it bruises and darkens quickly.
4
Whisk the dressing
- In a medium bowl, whisk together ⅓ cup (80 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tsp salt and ¼ tsp pepper until slightly thickened and cloudy.
- Set aside.
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Ready when: Dressing looks emulsified, with no separate pool of oil.
5
Preheat the grillOven 450°F / 230°C
- Heat a gas grill to medium-high (about 450°F / 230°C), or heat a ridged grill pan over medium-high heat for 5 minutes.
- Scrape the grates clean.
- Meanwhile the chicken finishes marinating, for a total of about 30 minutes.
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Ready when: A drop of water on the grill pan sizzles and evaporates within a second or two.
Tip: A properly hot, clean grate prevents sticking and gives good grill marks.
6
Grill the chicken
- Lay the chicken on the grill and close the lid if using a gas grill.
- Cook without moving for 5–6 minutes until the underside has deep grill marks and releases easily, then flip and cook another 5–6 minutes.
- Check the thickest part with an instant-read thermometer.
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Ready when: Thickest part reads 165°F (74°C), and juices run clear.
Tip: If the chicken sticks, wait another 30 seconds; it releases when it has seared properly. Pull it as soon as it hits 165°F (74°C) to avoid dry meat.
7
Rest chicken, finish salad
- Move the chicken to a clean board and rest for 5 minutes.
- While it rests, add the chopped parsley, mint and scallions to the bulgur and tomato mixture.
- Pour over the dressing and toss gently with a fork until everything is evenly coated.
- Taste and add a pinch more salt or a squeeze of lemon if needed.
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Ready when: Salad is bright green, glistening, and moist but not pooling with liquid.
Tip: Dress the salad no more than 15 minutes before serving to keep the herbs fresh.
8
Slice and serve
- Slice the rested chicken against the grain into ½-inch (1 cm) strips.
- Divide the tabbouleh among four plates or shallow bowls and fan the chicken on top.
- Spoon any juices from the board over the chicken and serve right away.
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Tip: Slice across the grain to keep the chicken tender.

Good to know

Tips

Chop the parsley with a very sharp knife. A dull knife bruises it and makes it watery and bitter.
Tabbouleh is meant to be mostly herbs, with bulgur as an accent. Don't cut back on the parsley.
Seed the tomatoes and drain the bulgur well so the salad stays fluffy, not soggy.
No grill? Cook the chicken in a hot cast-iron skillet over medium-high heat for the same time, or broil 4 inches (10 cm) from the heat, until it reaches 165°F (74°C).

Make ahead

"Marinate the chicken up to 4 hours ahead in the fridge. Chop the herbs, tomatoes and scallions up to 4 hours ahead and store separately. Soak the bulgur and tomatoes up to 2 hours ahead, covered in the fridge, then add herbs and dressing just before serving."

Storage & reheating

"Store the chicken and tabbouleh separately in airtight containers. Room temperature: no more than 2 hours. Fridge: up to 3 days (the salad is best within 2 days as the herbs soften). Freezer: cooked chicken keeps up to 2 months; do not freeze the tabbouleh. Reheat the chicken gently in a skillet over medium-low heat with a splash of water, or eat it cold. Serve the salad cold or at room temperature."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Grill 6–7 minutes per side until they reach 175°F (80°C); thighs stay juicier and are more forgiving.
fine (#1) bulgur → quinoa (cooked and cooled) or fine couscous. Use 1½ cups cooked, cooled quinoa, or soak ½ cup couscous in hot water for 5 minutes. For gluten-free, use quinoa.
ground sumac → 1 tsp lemon zest. Gives a similar bright tang to the marinade.
ground allspice → Lebanese seven-spice blend (baharat). Use the same amount; it is the traditional seasoning for Levantine grilled chicken.