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Mediterranean Chicken with Gluten Free Tabbouleh and Fragrant Rice

Prep Time:

1 Hour

Cook Time:

10-20 Minutes

Serves:

6-8 Servings

Level:

Intermediate

About the Recipe

This chicken, tabbouleh, and rice is my absolute favorite meal prep combination - it's my go to MVP!

It's a juicy, flavorful perfection. Grilling is non-negotiable – it adds that smoky char that takes it to the next level. I decided to pair the chicken with two of my favorite side dishes: a refreshing gluten-free tabbouleh and a seriously addictive Turkish rice. Together, they create a flavor explosion in every bite.

The Turkish rice recipe is a slight tweak from the original – I swapped regular raisins for golden ones and cut back on the sugar for a less sweet taste.

Trust me, this meal prep combo is about to become your new obsession. Add a little hummus or drizzle a little EVOO before serving - and boom you'll want to make it ever week!

Ingredients

Chicken Brine:

  • 1 tablespoon kosher salt

  • 1 tablespoon sugar

  • 1 stick (3-6 inches) of cinnamon (optional)

  • 4 cups of water

Chicken Marinade:

  • 1/3 cup olive oil

  • 1 teaspoon minced garlic

  • 2 teaspoons ground smoked paprika

  • 1 teaspoon ground cumin

  • ½-1 teaspoon salt

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground turmeric

  • ¼ teaspoon ground ginger

  • ⅛ teaspoon cayenne pepper (2-3 shakes)

  • 2 pounds of chicken thighs

Tabbouleh:

  • 2 bunches of curly parsley

  • 1-2 cups diced tomatoes

  • 3-4 sprigs green onions (thinly sliced)

  • 1/2-1 English cucumber (diced)

  • 1/2-1 cup cooked quinoa (optional)

  • 1-2 lemons

  • 1/4-1/2 cup mint

  • Salt, pepper, and EVOO (to taste)


Turkish Rice Ingredients/Recipe: click here for the recipe. 






Directions

Mediterranean Chicken Instructions:

  1. Wet brine chicken thighs by mixing 1 tablespoon kosher salt and 1 tablespoon sugar per 4 cups of water. Leave in brine for 3-6 hours.

  2. Remove from the brine and marinate the chicken thighs in the brine for at least 1 hour, ideally 8 hours.

  3. Whisk together all ingredients except chicken in a bowl.

  4. Transfer the mixture to a gallon-sized zip-top bag or glass container.

  5. Add chicken, coat evenly, and seal.

  6. Marinate in the refrigerator for 8-12 hours.

  7. Preheat the grill, remove chicken from marinade, discard excess, and grill chicken thighs for 6-8 minutes per side.

  8. Check internal temperature with a thermometer (165°F).


Gluten Free Tabbouleh Instructions:

  1. If using quinoa, cook quinoa according to the instructions - set aside and let cool. 

  2. Rinse and roughly chop curly parsley, add to a medium-sized mixing bowl. 

  3. Dice the cucumber, quarter the petite snacking tomatoes, and add them to the parsley. 

  4. Julianne mint (to your liking) and add to mixture. 

  5. Add lemon juice and zest to your liking to the parsley mixture. 

  6. Add EVOO, salt, and pepper to your liking. 

  7. Serve with Moroccan chicken and hummus. To jazz this up add a side of fragrant Turkish rice - click here for the recipe. 

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