Ingredients Meat & Poultry Chicken Chicken Thighs Grilled Lemon Chicken with Tabbouleh 3.2 (28) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2020 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Keep your cool this summer with this simple, fast, and fresh chicken dinner. Ingredients ½ cup bulgur Coarse salt and ground pepper 1 ½ cups chopped fresh parsley ½ English cucumber, halved, seeded, and chopped 1 large tomato, chopped 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil, plus more for grill 1 small garlic clove, minced 8 boneless, skinless chicken thighs (about 2 pounds total) Directions Heat grill to high. In a small saucepan, bring 3/4 cup 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 bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine. In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. 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. Print