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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 5 min
Cook:: 30 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

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

Directions

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.

Photograph by Justin Walker

Courtesy of Food Network Magazine

My Private Notes

Name: Grilled Chicken with Bulgur
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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