Mediterranean Grilled Chicken with Hummus (Print Version)

Juicy spiced grilled chicken served with creamy hummus and refreshing herb-packed tabbouleh salad for a vibrant wholesome 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 - 2-3 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

# How-To Steps:

01 - In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced 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 optimal flavor development.
02 - Place bulgur wheat in a bowl and pour 1 cup of boiling water over it. Cover and allow to soak for 15-20 minutes until tender, then fluff with a fork. In a large mixing bowl, combine chopped parsley, mint, diced tomatoes, cucumber, and green onions. Add the softened bulgur, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt, and pepper. Toss gently to combine and refrigerate until serving.
03 - Add drained chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt to a food processor. Blend until smooth, gradually adding cold water 1 tablespoon at a time to achieve desired consistency. Transfer to a serving bowl and top with a drizzle of olive oil.
04 - Preheat a grill or grill pan to medium-high heat. Place marinated chicken breasts on the grill and cook for 6-8 minutes per side until fully cooked and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice.
05 - Arrange sliced chicken on serving plates alongside hummus and tabbouleh. Garnish with lemon wedges and additional fresh herbs as desired.

# Expert Tips:

01 -
  • The chicken stays juicy because you're marinating smart, not just hoping for the best.
  • Three components that look like you spent hours, but honestly come together while you're doing other things.
  • It's flexible enough to work for anyone at the table—gluten-free friends, health-conscious eaters, people who just want real food.
02 -
  • Don't skip the resting time on the chicken—those five minutes make the difference between meat that stays juicy and meat that dries out the moment you cut into it.
  • If your tahini is stiff when you open the jar, stir it before measuring; the oil on top is meant to be there, and mixing it in makes everything creamier.
  • Tabbouleh gets better as it sits, so make it earlier in the day if you can and let the flavors marry together.
03 -
  • A meat thermometer is your best friend here—it takes the guesswork out of whether the chicken is done without having to cut into it and lose those beautiful juices.
  • If you can't grill, a cast-iron skillet over medium-high heat will give you nearly identical results with only slightly less dramatic char marks.
  • Pomegranate molasses or a pinch of sumac drizzled over the tabbouleh at the end adds a tartness that makes people ask what that secret ingredient is.
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