Marinated Grilled Chicken Legs with Tabbouleh and Mint Yogurt
A flavorful dish featuring marinated and grilled chicken legs served with fresh tabbouleh and creamy mint yogurt, complemented by crunchy cashew nuts.
Time
00:00:00
Covers
- 300 g Bulgur (Use as per number of servings)
- 4 pcs Tomato (Roma) (Cut into 0.5 cm dice)
- 2 pcs Lemon, washed (Zest and juice used separately)
- 2 pcs Spring Onion (Cut into thin rings)
- 20 g Mint/Petersilie (parsley) (Leaves picked and chopped separately)
- 2 pcs Cucumber (Cut into 0.5 cm dice)
- 200 g Fresh Cheese Hirtenkäse (Feta cheese) (Crumbled with hands)
- 1000 g Chicken legs (Washed thoroughly)
- 2 pcs Garlic clove (Wrapped in foil and grilled)
- 300 g Yogurt (To mix with herbs and seasonings for mint yogurt)
- 8 g Vegetable broth powder (For bulgur cooking)
- 40 g Cashew nuts (Roughly chopped)
- 700 ml Water (Boiling water for bulgur preparation and marinade)
- 2 tbsp Olive oil (Used in marinade and mint yogurt dressing)
- 4 tbsp Oil (for marinade) (Use in marinade)
- 0 to taste Pepper (Ground, to taste)
- 0 to taste Salt (To taste)
Wash vegetables and herbs thoroughly. Wash chicken legs thoroughly before preparation. (Washing chicken legs removes any vacuum packaging odor.)
Duration: 5m
Heat water to boiling (350 ml for 2 servings, 525 ml for 3 servings, 700 ml for 4 servings). (Use water for bulgur preparation and marinade.)
Duration: 5m
In a large bowl, mix 2 tbsp oil (for 2 servings; 3 tbsp for 3; 4 tbsp for 4) with 1 tsp lemon zest (adjust for servings as 1 to 2 tsp), 2 tbsp lemon juice, pepper, and salt. Stir well. (Ensure lemon zest is finely grated.)
Duration: 5m
Turn chicken legs in the marinade to coat well. Let marinate while preparing other ingredients. (Ensure all legs are well covered.)
Duration: 5m
Place chicken legs skin side down on grill and grill for about 22–30 minutes, turning regularly to crisp all sides. (Wrap garlic in foil and grill for about 5 minutes alongside chicken.)
Duration: 30m
Put boiling water (350 ml for 2 servings; 525 ml for 3; 700 ml for 4) in a small pot, add vegetable broth powder, lightly salt, and bring to a boil once. (Prepare bulgur for cooking.)
Duration: 5m
Stir in bulgur, cover pot, turn off heat, and let bulgur soak for about 25 minutes until water is fully absorbed. (Do not stir during soaking.)
Duration: 25m
Pick mint and parsley leaves and chop herbs separately. In a small bowl, mix chopped mint with yogurt, salt, pepper, 1 tbsp lemon juice, 2 tbsp olive oil, and pressed garlic. (Press garlic from foil before mixing.)
Duration: 10m
Halve tomatoes, remove stems, and dice into 0.5 cm cubes. Cut spring onions into thin rings. Cut ends off cucumber and dice into 0.5 cm cubes. Crumble feta cheese with hands. (Fresh and evenly chopped ingredients improve texture and taste.)
Duration: 10m
Combine tomato, spring onion, cucumber, feta, chopped parsley, salt, and pepper in a bowl to make the dressing. Mix everything thoroughly. (Adjust seasoning to taste.)
Duration: 5m
Coarsely chop cashew nuts. (Can be done while bulgur soaks.)
Duration: 2m
If needed, drain excess water from bulgur and fluff with a fork. Mix bulgur under tabbouleh and place on serving plates. (Fluff bulgur to keep it light.)
Duration: 5m
Arrange grilled chicken legs on plates alongside tabbouleh. Sprinkle chopped cashew nuts over, add a spoonful of mint yogurt, and enjoy. (Serve immediately for best flavor.)
Duration: 2m
Done When
Recipe completed