& Burghul Tabouleh Salad

Spicy Chicken & Burghul Tabouleh Salad

Serves: 4     Prep: 1hr     Cook: 30 minutes


Chicken marinade

  • 8 chicken thighs
  • 2 tbsp Randy Sanchez Sauce Co’s ROCKmelon YOUR SOCKS OFF (add 4 or more tbsp if you like things HOT!)
  • 2/3 cup Greek yoghurt
  • 1 tsp paprika
  • 1 tsp cruched garlic
  • Pinch salt & pepper


  • 1.5 cups burghul/bulgur (can substitute quinoa or freekeh)
  • 1 bunch parsley, chopped
  • 1 bunch coriander, chopped (See Note 1)
  • 1/2 bunch mint, chopped
  • 1 red onion, finely chopped
  • 1 tomato, finely chopped
  • ½ tsp each turmeric, ground cumin, ground coriander
  • Salt & pepper to taste

To serve

  • Additional yoghurt
  • Lemon wedges
  • Sumac or harissa seasoning (optional)


  1. Add chicken and marinade together and refrigerate for 1 hour. You can marinate for up to 24 hrs.

  2. Bring a pot of heavily salted water to boil, add burghul, then simmer until just cooked (around 10-15 minutes).

  3. Drain and run under cold water to cool down. (This can be done ahead of time and refrigerated).

  4. Add all salad ingredients to a large bowl and stir to combine.

  5. Heat bbq grill plate or heavy based pan on medium-high heat.

  6. Grill chicken (in batches if needed, so the pan isn’t crowded) until cooked through and slightly charred.

  7. Serve atop salad with a spoonful of yoghurt, a lemon wedge, and a sprinkle of sumac/harissa (if using).

Note 1: Obviously omit the coriander if you think it tastes like soap (https://this.deakin.edu.au/self-improvement/hate-coriander-heres-the-scientific-reason-why)

Note 2: If you don’t like it too spicy, use less hot sauce, or leave it out altogether. 😊