Mediterranean Grilled Chicken with Hummus (Print View)

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

# Ingredient List:

→ 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 - 1.5 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon ground coriander
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon salt
10 - 0.25 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 - 0.5 teaspoon ground cumin
17 - Salt to taste
18 - 2 to 3 tablespoons cold water

→ Tabbouleh

19 - 0.5 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 - 0.5 cup fresh mint leaves, finely chopped
23 - 2 medium tomatoes, diced
24 - 0.5 English cucumber, diced
25 - 3 green onions, thinly sliced
26 - 3 tablespoons olive oil
27 - 3 tablespoons fresh lemon juice
28 - Salt and black pepper to taste

# Directions:

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

# Expert Tips:

01 -
  • The chicken stays impossibly tender and juicy because the olive oil and acid in the marinade work magic on the meat.
  • You get three components that somehow taste even better together than they do alone.
  • It feels fancy enough for guests but honest enough for a quiet Tuesday dinner.
  • Naturally gluten-free with one simple swap, so everyone at your table can enjoy it.
02 -
  • Marinate the chicken for at least 20 minutes—this is not a step to rush, because that's when the flavors actually sink in and the meat stays moist.
  • Don't chop your tabbouleh herbs until you're close to serving, otherwise they'll darken and lose that fresh brightness that makes the whole dish sing.
03 -
  • Pat your chicken breasts dry before marinating and grilling—moisture is the enemy of good browning and crispy edges.
  • If your hummus breaks or becomes grainy, start over with one chickpea and a pinch of cumin, blend that, then slowly add the rest of the mixture back in.
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