Mediterranean Grilled Chicken with Hummus (Print Version)

Juicy spiced grilled chicken served with creamy hummus and refreshing herb-packed tabbouleh salad for a vibrant Mediterranean 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
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 Make It:

01 - Whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, oregano, salt, and black pepper in a mixing bowl. Add chicken breasts and coat thoroughly with marinade. Cover and refrigerate for minimum 20 minutes, up to 2 hours for enhanced flavor development.
02 - Place bulgur in a bowl and pour boiling water over it. Cover and allow to soak for 15 to 20 minutes until tender. Fluff with fork. Combine parsley, mint, tomatoes, cucumber, and green onions in a large mixing bowl. Add softened bulgur, olive oil, lemon juice, salt, and pepper. Toss gently to combine. Refrigerate until service.
03 - Add chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt to food processor. Blend until smooth consistency, adding cold water one tablespoon at a time until desired texture is achieved. Transfer to serving bowl and drizzle lightly with olive oil.
04 - Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 6 to 8 minutes per side until fully cooked and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing.
05 - Arrange sliced chicken on individual plates alongside hummus and tabbouleh. Garnish with lemon wedges and fresh herbs as desired.

# Additional Tips::

01 -
  • The whole meal comes together in under an hour, and most of that is just marinating while you handle other things.
  • Each component—juicy chicken, creamy hummus, herby tabbouleh—shines on its own but creates something bigger when served together.
  • It's naturally gluten-free friendly and works beautifully for dairy-free diets without feeling like you're missing anything.
02 -
  • Don't skip rinsing the canned chickpeas—that cloudy starch is what makes homemade hummus grainy instead of silky.
  • Tabbouleh is actually better when it sits for at least 30 minutes before eating because the flavors marry and deepen in a way that's almost magical.
  • If your chicken pieces are uneven in thickness, pound them gently with a meat mallet before marinating so everything cooks at the same rate.
03 -
  • Let your chicken come close to room temperature before grilling—it cooks more evenly than cold chicken straight from the fridge.
  • If you don't have a grill, a cast-iron skillet over medium-high heat produces nearly identical results with just as beautiful browning.
  • Always make hummus to taste rather than following the recipe exactly—everyone's idea of salt, garlic, and lemon intensity is different.
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