Grilled Chicken With Bulgur
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Cayenne Pepper2 cups
Green1 tbsp
Unsalted Butter1 tsp
Lemon Zest (grated)1 cup
Bulgur1 cup
Parsley (chopped fresh)Directions:
1
Preheat a grill to medium high
2
Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt
3
Transfer to the grill, skin-side up; cover and cook 12 minutes
4
Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes
5
Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes
6
Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil
7
Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes
8
(Drain any excess water, if necessary
9
) Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems
10
Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt
11
Serve with the chicken
12
Photograph by Justin Walker