Pin A few summers ago, I was standing in a friend's backyard watching smoke curl up from their grill when they handed me a plate with chicken so tender it fell apart on my fork, alongside the most vibrant salad I'd ever seen. That's when I realized Mediterranean cooking isn't about fancy techniques or hard-to-find ingredients—it's about letting good things taste like themselves. This grilled chicken with hummus and tabbouleh became my go-to meal because it feels both simple and somehow special, no matter who I'm cooking for.
I made this for my sister when she went through a phase of trying to eat healthier, and she actually came back for seconds without me bribing her. The tabbouleh disappeared first, which surprised us both. Since then, it's been my weapon of choice when I want to cook something that tastes indulgent but doesn't make you feel heavy afterward.
Ingredients
- Chicken breasts: Boneless and skinless work best here because they cook evenly and absorb the marinade beautifully, though you can use thighs if you prefer more forgiving meat.
- Olive oil: This is your base for both the marinade and the final dishes, so don't skimp on quality—it genuinely makes a difference.
- Lemon juice: Fresh squeezed tastes noticeably brighter than bottled, and it keeps the chicken tender by gently breaking down the proteins.
- Garlic, cumin, paprika, coriander, and oregano: These spices work together like a conversation, each one adding its own voice without drowning out the others.
- Chickpeas: Canned and rinsed works perfectly fine—nobody needs the extra sodium hiding in the liquid.
- Tahini: This is what makes hummus silky, and it's worth finding a good brand because thin, runny tahini leads to disappointing results.
- Bulgur wheat: Fine bulgur rehydrates quickly and has a gentle texture that doesn't compete with the fresh herbs.
- Fresh parsley and mint: Buy way more than you think you need, and chop them just before mixing to keep them vibrant and alive.
- Tomatoes and cucumber: These should be ripe and crisp—taste them before adding to make sure they're worth eating.
Instructions
- Start Your Marinade:
- Whisk together olive oil, lemon juice, minced garlic, and all those warm spices in a bowl until they meld into something aromatic and golden. You want the salt and pepper mixed in now so they dissolve properly instead of sitting on the surface later.
- Coat and Wait:
- Add your chicken to the marinade and make sure every surface gets coated—use your hands if you need to, it's faster and more thorough. Refrigerate for at least 20 minutes while you prep everything else, knowing the flavors are seeping in.
- Hydrate the Bulgur:
- Pour boiling water over your bulgur, cover it tight, and set a timer for 15 to 20 minutes—this step is non-negotiable if you want tender, fluffy grains instead of crunchy disappointment. Once it's done, fluff it gently with a fork to separate the grains.
- Chop Your Way to Tabbouleh:
- This is where you need patience and a sharp knife—finely mince your fresh parsley and mint so they distribute evenly throughout instead of appearing in unexpected clumps. Add your diced tomatoes, cucumber, and green onions, then combine everything with the cooled bulgur.
- Dress the Salad:
- Drizzle your tabbouleh with olive oil and fresh lemon juice, season it properly with salt and pepper, then taste it—this is your only chance to adjust before serving. Refrigerate it while everything else cooks so the flavors have time to get to know each other.
- Blend Your Hummus:
- In a food processor, combine your drained chickpeas, tahini, lemon juice, olive oil, minced garlic, and cumin, then blend until you reach that perfect creamy texture. Add cold water one tablespoon at a time until you get the consistency you want—some people like it thick, others prefer it almost flowing.
- Heat Your Grill:
- Get your grill or grill pan properly hot over medium-high heat—you want to hear that sizzle when the chicken hits the surface, which means the heat is right. Pat your chicken dry before placing it down so you get proper contact and beautiful char marks.
- Cook with Confidence:
- Grill each side for 6 to 8 minutes without moving the chicken around—let it sit there and develop color and flavor. Check that the internal temperature hits 165°F at the thickest part to ensure it's cooked through but not overdone.
- Rest and Slice:
- Let your chicken rest for 5 minutes after coming off the heat so the juices redistribute instead of running all over your plate. Slice it at a slight angle for prettier presentation.
Pin There's something about serving a plate that has grilled chicken, creamy hummus, and this herb-packed salad together that makes people pause before eating and actually look at it. That moment when someone takes their first bite and their face changes—that's when you know this meal became more than just food.
Making This Your Own
The beauty of this meal is how flexible it is without losing its identity. If sumac is in your spice cabinet, sprinkle some on the hummus or tabbouleh for a tangy lift that makes people ask what that ingredient is. Pomegranate molasses works similarly, adding sweetness and depth that feels fancy but requires almost no extra effort.
Timing and Make-Ahead
You can marinate the chicken the night before, which actually improves the final result by giving the spices more time to work their magic. The tabbouleh and hummus both keep well for a couple of days, so they're excellent for meal prep when you want to assemble something healthy quickly.
Serving Suggestions and Pairing
This meal tastes even better with something cold and crisp to drink—a Sauvignon Blanc or dry rosé cuts through the richness beautifully. You can also serve everything on warm pita bread if you want to make it more casual, or add roasted vegetables on the side if you want to make it more substantial.
- A sprinkle of pomegranate seeds or fresh herbs on top adds color and a final flavor burst.
- If you have a ripe avocado around, slice it alongside everything for extra richness without feeling heavy.
- Lemon wedges on the plate give people the option to brighten their own bite.
Pin This is the kind of meal that works for a casual Tuesday dinner or an impressive dinner party, which is exactly why it's become such a reliable favorite. Cooking something this good shouldn't feel complicated, and this one proves it doesn't have to.
Recipe Q&A
- → How long should I marinate the chicken?
Let the chicken rest in the marinade for at least 20 minutes, but up to 2 hours will deepen the flavors even more.
- → Can I make this ahead of time?
Prepare the hummus and tabbouleh up to a day in advance. Grill the chicken fresh and slice just before serving for the best texture.
- → What can I use instead of bulgur wheat?
Quinoa makes an excellent gluten-free substitute. Cook it according to package directions and let cool before mixing with the herbs and vegetables.
- → How do I store leftovers?
Keep each component separate in airtight containers. The chicken and hummus stay fresh for 3–4 days, while tabbouleh is best enjoyed within 2 days.
- → Can I cook the chicken indoors?
A grill pan or cast-iron skillet works beautifully. Preheat over medium-high and cook for the same timing, until the internal temperature reaches 165°F.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or dry rosé complements the bright flavors. The acidity and light body balance the rich hummus and spiced chicken.