Ingredients Meat & Poultry Chicken Chicken Thighs Grilled Lemon Chicken with Tabbouleh 3.2 (28) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It 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. Rate it Print