Best Grilled Spicy Chicken With Bulgur Recipes

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GRILLED CHICKEN WITH BULGUR



Grilled Chicken with Bulgur image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 chicken legs (drumsticks and thighs attached; about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Kosher salt
2 cups green or red grapes (in clusters)
1 tablespoon unsalted butter
1/2 teaspoon grated lemon zest
1 cup bulgur
2 scallions, sliced
1/4 cup chopped fresh parsley

Steps:

  • Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.
  • Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the 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 stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.

Nutrition Facts : Calories 444 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 112 milligrams, Sodium 588 milligrams, Carbohydrate 35 grams, Fiber 7 grams, Protein 34 grams

MIDDLE EASTERN CHICKEN AND BULGUR



Middle Eastern Chicken And Bulgur image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 teaspoons olive oil
8 ounces skinless boneless chicken breasts
8 ounces whole onion or 7 ounces chopped (1 2/3 cups)
1 clove garlic
1/2 cup bulgur
1/8 teaspoon cardamom
1/8 teaspoon coriander
1/8 teaspoon cumin
1 1/2 cups no-salt-added chicken stock
1 lemon to yield 1/4 teaspoon grated rind and 1 teaspoon juice
Few shakes salt
Freshly ground black pepper to taste

Steps:

  • Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
  • Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
  • Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
  • Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 8 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams, TransFat 0 grams

GRILLED SPICY CHICKEN WITH BULGUR



Grilled Spicy Chicken with Bulgur image

Use your grill to make this quick, easy, and delicious chicken dinner. (No grill? Use a grill pan instead.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

4 chicken drumsticks
4 chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
Coarse salt and ground pepper
1 tablespoon olive oil
2 large shallots, cut into thin rings
1 cup bulgur
1 1/2 cups water
1/3 cup toasted almonds, chopped
2 tablespoons fresh lemon juice
1/2 cup fresh cilantro leaves

Steps:

  • Heat a grill to medium. Clean and lightly oil hot grill. In a large bowl, toss together drumsticks, thighs, cumin, coriander; season with salt and pepper. Grill until cooked through, 20 minutes, turning often.
  • Meanwhile, in a medium pot, heat olive oil over medium-high. Add shallots and cook, stirring, until browned, 5 minutes. Transfer shallots to a medium bowl. Add bulgur and water to pot; season with salt and pepper. Bring to a boil over high and cook 1 minute. Stir, cover, remove from heat, and let stand until water is absorbed, 10 minutes. Fluff bulgur with a fork; transfer to bowl and toss with shallots, almonds, and lemon juice. Season with salt and pepper. Serve chicken with bulgur topped with cilantro.

Nutrition Facts : Calories 525 g, Fat 26 g, Fiber 8 g, Protein 38 g, SaturatedFat 5 g

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