GRILLED CHICKEN WITH BULGUR

ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4

4 chicken legs (drumsticks and thighs attached;
about 2½ pounds)
2 tablespoons extra-virgin olive oil
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
Kosher salt
2 cups green or red grapes (in clusters)
1 tablespoon unsalted butter
½ teaspoon grated lemon zest
1 cup bulgur
2 scallions, sliced
¼ cup chopped fresh parsley

1. 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 ¾ 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˚, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.

2. Meanwhile, combine 1½ 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.)

3. 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.

Per serving: Calories 444; Fat 19 g (Saturated 6 g); Cholesterol 112 mg; Sodium 588 mg; Carbohydrate 35 g; Fiber 7 g; Protein 34 g