Mediterranean Grilled Chicken Platter (Print)

Spiced grilled chicken with creamy hummus and refreshing herb salad—a vibrant Mediterranean meal.

# Ingredients:

→ 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 or quinoa for gluten-free option
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

# Instructions:

01 - In a mixing bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, oregano, salt, and black pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 20 minutes or 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 a fork. In a large mixing bowl, combine parsley, mint, tomatoes, cucumber, and green onions. Add the softened bulgur, olive oil, lemon juice, salt, and pepper. Toss gently to combine and refrigerate until serving.
03 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to achieve desired consistency. Transfer to a serving bowl and drizzle lightly with olive oil.
04 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6 to 8 minutes per side until cooked through and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice.
05 - Arrange sliced chicken on plates with hummus and tabbouleh. Garnish with lemon wedges and additional fresh herbs as desired.

# Pro Tips:

01 -
  • The chicken stays incredibly juicy because the marinade does the heavy lifting while you do something else.
  • Hummus from scratch tastes nothing like store-bought, and people always ask for your secret.
  • Tabbouleh is proof that salad can be the star of the plate, not just a side dish.
  • Everything comes together in under an hour, but feels like you spent all day cooking.
02 -
  • If your tahini is too thick to blend, warm it slightly or add your cold water more aggressively—cold tahini fights back, but warmth loosens it right up.
  • The tabbouleh needs to sit for at least 15 minutes after assembly so the bulgur can absorb all those bright juices and seasonings properly.
  • Don't skip the resting period for the chicken, no matter how hungry you are—it's the difference between juicy and dry.
03 -
  • Marinate your chicken in a zip-top bag instead of a bowl to save space in the fridge and ensure every part gets coated evenly.
  • Make your hummus a day ahead so the flavors have time to meld—it actually tastes better the next day.
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