GOOD TO KNOW Because they contain more fat than leaner breast meat, chicken thighs are good candidates for grilling: They stay tender and juicy after cooking.

　　

Ingredients

serves 4

　　3/4 cup water

　　1/2 cup medium-grain bulgur

　　Coarse salt and ground pepper

　　1 1/2 cups coarsely chopped fresh flat-leaf parsley

　　1/2 English cucumber, halved lengthwise and cut into 1/2-inch dice

　　1 large tomato, cut into 1/2-inch dice

　　2 tablespoons fresh lemon juice

　　2 tablespoons olive oil, plus more for grill

　　1 garlic clove, minced

　　8 boneless, skinless chicken thighs (about 2 pounds total)

　　

Step 1

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

　　

Step 2

In a small bowl, stir garlic with remaining 1 tablespoon each lemon juice and oil; season with salt and pepper.

　　

Step 3

Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 363

　　

Step 6

Fat: 18.8g (4.2g Saturated Fat)

　　

Step 7

Protein: 30.6g

　　

Step 8

Carbohydrates: 18g

　　

Step 9

Fiber: 4.8g

　　Everyday Food: Light