Grilled chicken with bulgur

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 444, total fat 19 G., saturated fats 6 G., proteins 34 G., carbohydrates 35 G., fiber 7 G., cholesterol 112 mg, sodium 588 mg, sugar 0 G.

Just two ingredients—grapes and cinnamon—transform ordinary chicken with bulgur into a stunning Moroccan-inspired dish. Before grilling, chicken legs are rubbed with a spice blend, including ginger, cayenne pepper, and cinnamon, which adds a sweet, luxurious aroma and a captivating complement to the savory spices. To enhance the bulgur with its vibrant flavors, simmer it with butter and a pinch of lemon zest, then stir in grilled grapes (white, red, or a mixture) at the very end. It's a nutritious and juicy side dish to go with the delicious crispy chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 whole chicken legs (about 1.1 kg)
2 tbsp. l. olive oil
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp cayenne pepper
2 cups white or red grapes (bunches)
1 tbsp unsalted butter
0.5 tsp. grated lemon zest
1 cup bulgur
2 green onions, chopped
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken legs, bulgur groats, grape, ground cayenne pepper, ground ginger, lemon zest, cinnamon

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Rub the chicken legs with 1 tablespoon of olive oil, then sprinkle them all over with cinnamon, ginger, cayenne pepper, and 3/4 teaspoon of salt. Transfer them to the grill, skin side up, cover, and roast for 12 minutes.

Flip the chicken, cover, and continue grilling until the skin is golden brown and a thermometer inserted into the thickest part registers 160°F (70°C), 10 to 15 minutes. Grill the grapes, covered but turning occasionally, until lightly charred, about 6 minutes.
Meanwhile, in a medium saucepan, combine 1.5 cups water with the butter, lemon zest, and a pinch of salt; bring to a boil. Add the bulgur, reduce heat to medium-low, and simmer, covered, until tender, about 15 minutes (drain any excess water if necessary).
Fluff the bulgur with a fork and mix with the toasted grapes, discarding the stems. Add the green onions, parsley, and the remaining 1 tablespoon of olive oil; season with salt to taste. Serve with the chicken.

Categories: