Mediterranean Grilled Chicken (Printable)

Tender grilled chicken with Mediterranean spices, creamy hummus, and herb-packed tabbouleh salad for a vibrant meal.

# 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 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 fresh lemon juice
28 - Salt and pepper to taste

# How-To Steps:

01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, oregano, salt, and black pepper. Place chicken breasts in the mixture and coat thoroughly. Cover with plastic wrap and refrigerate for a minimum of 20 minutes, or up to 2 hours for deeper 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. Fluff gently with a fork. In a large mixing bowl, combine chopped parsley, mint, diced tomatoes, cucumber, and green onions. Add the softened bulgur, olive oil, lemon juice, salt, and pepper. Toss gently until evenly combined. Refrigerate until serving time.
03 - Add drained chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt to a food processor. Blend until smooth consistency is achieved, adding cold water one tablespoon at a time to reach desired creaminess. Transfer to a serving bowl and drizzle lightly with olive oil.
04 - Preheat grill or grill pan to medium-high heat. Place marinated chicken breasts on grill and cook for 6 to 8 minutes per side until fully cooked through and internal temperature registers 165°F. Remove from heat and allow to rest for 5 minutes. Slice chicken into serving portions.
05 - Arrange sliced chicken on serving plates alongside hummus and tabbouleh. Garnish with lemon wedges and additional fresh herbs if desired.

# Expert Tips:

01 -
  • The chicken stays incredibly juicy because the marinade does the heavy lifting while you handle everything else.
  • Three distinct components means you can prep ahead and actually enjoy cooking instead of scrambling at the last minute.
  • It's naturally lighter than most main dishes but somehow more satisfying than salads that leave you hungry an hour later.
02 -
  • The tabbouleh needs way more herbs than seems reasonable—like, enough that it looks green and reckless before you add the bulgur, which is exactly how it should taste.
  • Don't skip the resting time for the chicken; I learned this the hard way by slicing into hot meat and watching all the juices run out onto the plate.
03 -
  • Marinate the chicken for the full two hours if you have time—the extra hour of acid and spices actually tenderizes it noticeably, not just flavors the surface.
  • Keep the grill at medium-high and resist the urge to flip constantly; patience rewards you with actual grill marks and a crust that seals in juices.
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