Grilled Spicy Chicken With Bulgur Recipes

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25 EASY WAYS TO COOK WITH BULGUR



25 Easy Ways to Cook With Bulgur image

Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Bulgur Pilaf
Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill
Bulgur Wheat, Sweet Potato, and Black Bean Gratin
Mediterranean Bulgur Salad
Bulgur Salad with Fresh Herbs and Lemon
Kisir (Turkish Bulgur Salad)
Tabbouleh
Amazing Bulgur Salad with Roasted Grapes
Lentils and Bulgur Wheat with Caramelized Onions
Chicken and Chickpeas Cold Soup
Cinnamon Banana Breakfast Bulgur
Bulgur Porridge
Fennel and Apple Salad with Bulgur Wheat
Crispy Skin Salmon Grain Bowl with Grilled Vegetables
Mediterranean Halloumi and Bulgur Wheat Salad
Bulgur Wheat Salad with Avocado
Trigo con Leche, or Trigo con Dulce (Bulgur Pudding)
Sweet Cherry Bulgur Salad
Cilantro Lime Tuna Salad
Bulgur Vegetarian Chili
Bulgur Salad with Roast Tomato and Aubergine
Bulgur Stuffed Eggplant
Winter Tabbouleh with Roasted Delicata Squash
Bulgur Nasi Goreng Style
Turkey Kibbeh with Cucumber Salad and Mint Yogurt Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

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

CHICKEN WITH TABBOULEH



Chicken with Tabbouleh image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

  • Preheat the oven to 350 degrees F.
  • In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
  • Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
  • Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Provided by Jenn H.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Steps:

  • In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g

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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