Grilled Lemon Chicken with Tabbouleh

I had a couple inspirations for making this dish. First, Christie is a big fan of eating things that seem to coincide with the season we're in. So during the summer she expects lighter fare. Second was the request of my one reader for ideas on side dishes that didn't involve pasta or mayo. I cheated a bit on my first attempt at finding a good side dish, but this one should definitely meet all the requirements set forth.

Christie really enjoyed this meal, although as a word of caution I found it was a little too lemony for my tastes. Which is a bit amusing, considering that with lemon in the title I guess I should have expected as much.

This would make a great picnic meal as well, because both the tabbouleh and the chicken would be great chilled.

½ Cup Bulgur
Salt and Pepper
1 ½ Cups Chopped Fresh Parsley
½ English Cucumber, Halved, Seeded and Chopped
1 Large Tomato, Chopped
2 Tablespoons Fresh Lemon Juice
1 Tablespoons Extra-Virgin Olive Oil
1 Small Garlic Clove, Minced
Boneless Skinless Chicken

Heat grill, while in a small saucepan bring ¾ cups water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; then fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.

In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic. Season with salt and pepper. Season chicken with salt and pepper and then grill until cooked through. Brush chicken with lemon mixture and serve with the tabbouleh.

Serves 4

Adapted from Everyday Food, July/August 2009

Coming Soon: Orecchiette with Spicy Sausage and Broccoli Rabe