Grilled Greek-Style Chicken Thighs

Grill

with Feta and Bulgur Salad

8 min

Difficulty: 1/3

Greek

Pesto and zesty lemon-pepper seasoning make a bold and flavourful marinade for tender chicken thighs. Want even more flavour? Marinate in the morning and refrigerate until you're ready to grill! A classic chopped salad of cucumber, tomato, grilled red onion and briny feta make a special summer side. Ingredients: Chicken thigh • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Lemon • Cucumber • Red onion • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Utensils

Shallow Dish

Measuring Spoons

Zester

Medium Pot

Measuring Cups

Medium Bowl

Tags

30-min-or-less

Summer-essentials

Ingredients

Chicken Thighs

270 g

Bulgur Wheat

0.5 cup

Tomato

1 unit

Mini Cucumber

1 unit

Basil Pesto

0.25 cup

Lemon

1 unit

Feta Cheese, crumbled

0.25 cup

Red Onion

0.5 unit

Vegetable Stock Powder

7.5 g

Lemon-Pepper Seasoning

6 g

Baby Spinach

28 g

Oil

2.5 tbsp

Sugar

0.25 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
In a shallow dish, combine pesto and Lemon-Pepper Seasoning.
Pat chicken dry with paper towels, then add to the pesto mixture. Toss to coat. Cover and set aside until ready to grill. (TIP: Got some extra time? Marinate the chicken in the fridge for a few hours to get some extra flavour!)

Meanwhile, to a medium pot, add 3/4 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) oil. (TIP: We love using olive oil in this recipe!) Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

Meanwhile, cut cucumber into 1/2-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch rounds, keeping rings together.
Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
Cut tomato into 1/2-inch pieces.
If you like, roughly chop spinach.

To one side of the grill, add onions. Close lid and grill for 5-7 min per side, until tender. Return to the same plate.
Add chicken to the other side of the grill (leave marinade behind in the dish). Close lid and grill for 6-8 min per side, until cooked through.** (TIP: Brush chicken with some of the extra marinade throughout grilling, if you like.)
Transfer chicken to a clean plate. Discard any remaining marinade.

Cut grilled onions into bite-sized pieces.
In a medium bowl, combine lemon juice, lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
Add grilled onions, cucumbers and tomatoes. Set aside.

Fluff bulgur with a fork.
To the large bowl with salad, add bulgur and spinach. Season with salt and pepper, then toss to combine.
Thinly slice chicken.
Divide bulgur salad between bowls.
Top with chicken.
Sprinkle feta over top.
Squeeze a lemon wedge over top.