Mediterranean Grilled Chicken with Hummus (Printable Version)

Juicy spiced grilled chicken with creamy hummus and fresh herb tabbouleh salad.

# What You'll 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
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

# Directions:

01 - Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, cumin, paprika, coriander, oregano, salt, and black pepper in a bowl. Coat chicken breasts thoroughly with marinade, cover, and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor development.
02 - Pour 1 cup boiling water over bulgur in a bowl, cover, and let soak for 15 to 20 minutes until tender. Fluff with a fork. In a separate large bowl, combine parsley, mint, tomatoes, cucumber, and green onions. Add softened bulgur, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt, and pepper. Toss gently to combine and refrigerate until service.
03 - Add chickpeas, tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, minced garlic, cumin, and salt to a food processor. Blend until smooth, adding cold water 1 tablespoon at a time until desired consistency is achieved. Transfer to serving bowl and drizzle with additional olive oil.
04 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken 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 with hummus and tabbouleh. Garnish with lemon wedges and fresh herbs as desired.

# Expert Suggestions:

01 -
  • The chicken comes out impossibly juicy because of how the spices and lemon juice work together in the marinade, not just sitting on top like an afterthought.
  • You get three completely different textures and flavors on one plate, so it feels fancier than the actual effort involved.
  • It's naturally gluten-free if you swap one ingredient, and every single component is something you can make ahead and actually want to eat the next day.
02 -
  • Don't skip the marinating step or try to rush it by heating everything up—the cold marinade does something chemical to the chicken that you can't replicate by just cooking it longer.
  • If your hummus comes out too thick, add water one teaspoon at a time because it's easier to thin it out than to thicken it back up, and the tahini ratio matters more than you'd think.
  • Tabbouleh is better when it sits in the fridge for at least an hour before serving because all those flavors actually get to know each other, so make it first if you're planning ahead.
03 -
  • If your grill isn't available, a cast iron skillet on the stovetop works almost as well, and the chicken will develop the same kind of gorgeous crust if the heat is right.
  • Make the tabbouleh and hummus the morning of serving, but do the chicken marinade right before cooking so it's as fresh as possible.
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