Grilled chicken with bulgur salad

Grilled chicken with bulgur salad
Serves 4

4 chicken legs (thighs and drumstick)
1 Tbsp of rapeseed/sunflower oil
1 tsp of honey
1 tsp of soy sauce
1 pinch dry ground paprika
1 clove of pressed garlic
Salt & Pepper

Bulgur Salad:
200 ml of bulgur
20 cherry tomatoes in different colors
½ red onion
1 apple
Small bunch of basil leaves
2 Tbsp of olive oil
2 tsp of balsamic vinegar

  • Heat oven to 200 degrees C (400F)
  • Mix oil, honey, soy sauce, paprika and garlic.
  • Brush the chicken thighs with the marinade
  • Place chicken thighs on a greased roasting pan
  • Go over with sea salt and fresh ground pepper
  • Place in oven and bake for 30-40 minutes until they are done.
  • Meat should easy loosen from bone and all liquid be clear. You can insert the tip of a knife into the thickest part of the thigh and check if the juice from the chicken is clear.

Bulgur salad

  • Cook the bulgur according to the package (use 1 chicken bouillon cube instead of salt for more flavor)
  • Let it rest and cool down some
  • Divide the tomatoes in halves
  • Divide the apple and take out the core. Slice and dice apple.
  • Chop onion and basil finely
  • Carefully blend bulgur with tomatoes, apple and onion
  • Mix olive oil and balsamic vinegar and pour over bulgur salad
  • Go over with some sea salt and fresh ground pepper.
  • Mix carefully!

Serve bulgur salad to the chicken thighs and mixed greens!


Tip! If you are short of time buy a ready-to-eat rotisserie chicken in the grocery store or at the butcher.

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