Mediterranean Grilled Chicken with Hummus (Printer View)

Juicy spiced chicken with creamy hummus and refreshing herb salad

# What you'll need:

→ Grilled Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons 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 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 lemon juice
28 - Salt and pepper to taste

# Method:

01 - In a bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, oregano, salt, and black pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for maximum flavor development.
02 - Place bulgur in a bowl and pour boiling water over it. Cover and let soak for 15 to 20 minutes until tender. Fluff with a fork. In a large bowl, combine parsley, mint, tomatoes, cucumber, and green onions. Add softened bulgur, olive oil, lemon juice, salt, and pepper. Toss gently and chill until ready to serve.
03 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding cold water 1 tablespoon at a time to achieve desired consistency. Transfer to serving bowl and drizzle with olive oil.
04 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6 to 8 minutes per side until cooked through and internal temperature reaches 165°F. Rest chicken for 5 minutes, then slice.
05 - Arrange chicken slices on plates with hummus and tabbouleh. Garnish with lemon wedges and additional fresh herbs if desired.

# Expert Advice:

01 -
  • The chicken comes out juicy because you're actually giving it time to marinate, and that makes all the difference between dry and delicious.
  • Hummus and tabbouleh turn a simple grilled chicken into something that feels special enough for guests but casual enough for Tuesday night.
  • Everything can be prepped ahead, so dinner comes together in about twenty minutes of actual cooking.
02 -
  • Overcooked chicken is not salvageable, so invest in a meat thermometer and use it every single time—it removes all the guessing and anxiety from grilling.
  • The tabbouleh tastes better the next day after the flavors have had time to marry together, so making it ahead is actually a smart move, not a compromise.
03 -
  • If your chicken breasts are thick, pound them to even thickness before marinating so they cook at the same rate and nothing ends up dry while waiting for the thicker parts to finish.
  • Make the hummus and tabbouleh a day ahead—they actually taste better after the flavors develop, which means you only need to grill the chicken when people are ready to eat.
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