If you are craving a vibrant, wholesome meal that packs a punch of flavor, then the Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe will quickly become your new favorite. This dish combines perfectly marinated and grilled chicken with the refreshing crunch of cucumber salad, all nestled on a bed of fluffy grains and complemented by creamy hummus. It strikes a beautiful balance between smoky, tangy, and fresh, making it an irresistible treat any time you need a meal that’s both comforting and exciting in every bite.
Ingredients You’ll Need
Getting this dish right is all about simplicity and quality. Each ingredient plays a starring role, contributing a unique flavor or texture that elevates the dish from ordinary to unforgettable. Let’s dive into the essentials that make the Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe come alive.
- Boneless, skinless chicken thighs or breasts: Great for absorbing the marinade and staying juicy on the grill.
- Olive oil: Adds a silky richness and helps carry flavors in the marinade and salad dressing.
- Lemon zest and juice: Provide bright, tangy notes that brighten the chicken and salad beautifully.
- Garlic: Finely minced for a punch of savory depth in the marinade.
- Chili powder and smoked paprika: Inject smoky, mild heat to perfectly seasoned chicken.
- Crushed red pepper flakes: Adjustable to your spice level for that extra kick.
- Ground cumin and dried oregano: Earthy herbs and spices that round out the chicken marinade’s complexity.
- Sea salt and black pepper: Essential for seasoning and enhancing all the flavors.
- Jasmine rice, basmati rice, or quinoa: The nourishing base that brings the whole bowl together.
- Fresh cucumber, cherry tomatoes, red onion, parsley, and mint: Crisp and refreshing for the colorful salad.
- Extra-virgin olive oil and lemon juice for the dressing: Light and tangy to coat the veggies.
- Hummus: Creamy, protein-packed spread that adds luscious richness.
- Optional toppings: Feta cheese, Kalamata olives, avocado, toasted nuts, and fresh herbs offer delicious, layered textures and flavors.
How to Make Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe
Step 1: Marinate the Chicken
The secret to deeply flavorful chicken lies in a well-made marinade packed with lemon zest, juice, garlic, and smoky spices. Whisk all marinade ingredients together, then coat each piece of chicken thoroughly. Letting the chicken marinate for at least 30 minutes, but preferably a couple of hours or overnight, ensures every bite is infused with flavor and juicy tenderness.
Step 2: Cook the Grain Base
Whether you prefer jasmine rice, basmati, or quinoa, rinsing the grain until the water runs clear removes residual starch or bitterness, making every grain light and fluffy. Cooking it gently with either water or chicken broth plus a pinch of salt yields a simple, perfect base that soaks up the toppings beautifully.
Step 3: Prepare the Fresh Cucumber Salad
The fresh cucumber salad is an exciting contrast to the smoky chicken and creamy hummus. Dice cucumbers and tomatoes, thinly slice red onion, and toss with fresh parsley and mint. Dress with a simple lemon-olive oil vinaigrette seasoned with oregano, salt, and pepper. The salad can chill in the fridge, giving the flavors time to mingle and mellow.
Step 4: (Optional) Make Homemade Hummus
While store-bought hummus works wonderfully, making your own adds a personal touch. Blend chickpeas, tahini, lemon juice, garlic, and olive oil in a food processor, then thin with cold water to create a silky, creamy spread that’s rich and luscious. It’s an incredible complement to the grains and chicken.
Step 5: Grill the Lemon Chili Chicken
Grill the marinated chicken over medium-high heat until it’s perfectly charred with grill marks and cooked through. Whether using an outdoor grill or a hot grill pan, searing the chicken on one side before flipping once ensures maximum flavor and juiciness. Rest the chicken after grilling, then slice into strips or bite-sized pieces ready for assembling the bowls.
Step 6: Warm the Hummus (Optional)
For an extra indulgent bowl, warming the hummus slightly brings out its creamy texture and deepens its flavor. Gentle warming on the stovetop or brief bursts in the microwave does the trick beautifully without overheating.
Step 7: Assemble the Bowls
Layer warm grains as the base, add a generous dollop of hummus, then arrange the sliced grilled chicken and fresh cucumber salad artfully on top. Finish with any optional toppings you desire and a squeeze of fresh lemon for that final zesty lift. Serve immediately for the best combination of warm, cool, creamy, and crisp textures.
How to Serve Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe
Garnishes
Adding fresh herbs like parsley or cilantro brightens the bowl and adds fresh color. Crumbled feta cheese delivers a salty tang, Kalamata olives bring briny depth, and toasted pine nuts or almonds contribute a delightful crunch. And never underestimate a few lemon wedges on the side for that extra zing!
Side Dishes
While these bowls are complete on their own, serving alongside warm pita bread, grilled vegetables, or a light Mediterranean soup can make the meal even more satisfying. A simple green salad or roasted cauliflower with sumac are also fantastic companions to keep the flavors balanced.
Creative Ways to Present
For a fun twist, serve the components deconstructed on a platter for a DIY bowl experience where everyone can build their own. Layer in mason jars for lovely packed lunches, or pile the chicken and salad over mixed greens instead of grains for a low-carb version that doesn’t skimp on flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, grains, salad, and hummus separately in airtight containers. Keep the cucumber salad refrigerated to maintain its crispness. Leftovers will generally stay fresh for up to 3 days and make fantastic next-day lunches or quick dinners.
Freezing
The grilled chicken can be frozen for up to 2 months. Just slice and place it in a freezer-safe container or bag. It’s best to freeze grains and cucumber salad separately – grains reheat well, but cucumber salad loses its tender crunch when frozen. Hummus can also be frozen but may change slightly in texture.
Reheating
Reheat chicken gently in the microwave or stovetop until warmed through, taking care not to dry it out. Grains reheat easily covered with a sprinkle of water to prevent drying. For the freshest taste, enjoy cucumber salad cold and hummus slightly warmed or at room temperature.
FAQs
Can I use chicken breasts instead of thighs for the Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe?
Absolutely! Chicken breasts work well and cook a bit faster than thighs. Just watch the grill time carefully to avoid drying out and slice while resting for the best results.
Is it possible to make this recipe gluten-free?
Yes! The recipe is naturally gluten-free when you use gluten-free grains like rice or quinoa and check that your hummus does not contain any gluten ingredients.
How spicy is the chicken in the Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe?
The spice level is moderate and can easily be adjusted by reducing or increasing the crushed red pepper flakes. The chili powder and smoked paprika add flavor without overwhelming heat.
Can I prepare parts of this recipe in advance?
Definitely! The chicken marinates well ahead, the grain base can be cooked and cooled, and the salad can be mixed and chilled. Hummus can be made or bought in advance too, making assembly a breeze.
What can I substitute for the hummus if I don’t have it?
You can swap hummus with tzatziki, baba ganoush, or even a dollop of Greek yogurt mixed with herbs for a similarly creamy and tangy element.
Final Thoughts
This Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe is a delightful feast for senses and soul alike. With every ingredient thoughtfully chosen and each step designed to maximize flavor, it’s a recipe you’ll want to come back to time and again. Treat yourself and your loved ones to this vibrant, nutritious meal — the kind that feels special but is totally doable any day of the week.
Print
Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe
- Prep Time: 1h 0m
- Cook Time: 0h 45m
- Total Time: 1h 45m
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
These Lemon Chili Grilled Chicken Bowls feature juicy, marinated grilled chicken served over a warm bed of jasmine rice or quinoa, accompanied by a refreshing cucumber and tomato salad, creamy hummus, and optional Mediterranean-inspired toppings like feta, olives, and avocado. The dish combines bright citrus, savory spices, and fresh herbs for a balanced, flavorful, and wholesome meal perfect for a healthy dinner or meal prep.
Ingredients
Lemon Chili Grilled Chicken
- 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts
- 3 tbsp olive oil
- Zest of 1 large lemon
- Juice of 2 lemons (about 6 tbsp)
- 3 cloves garlic, finely minced
- 1 ½ tsp chili powder
- 1 tsp smoked paprika
- ½–1 tsp crushed red pepper flakes (adjust to spice preference)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 ¼ tsp fine sea salt
- ½ tsp freshly ground black pepper
Grain Base
- 1 ½ cups uncooked jasmine rice, basmati rice, or quinoa
- 3 cups water or low-sodium chicken broth
- ½ tsp fine sea salt
- 1 tbsp olive oil or butter (optional, for richness)
Fresh Cucumber Salad
- 1 large English cucumber (or 3 small Persian cucumbers), diced
- 1 cup cherry or grape tomatoes, halved
- ¼ small red onion, very thinly sliced
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh mint leaves, finely chopped (optional but recommended)
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp dried oregano or 1 tsp fresh oregano, finely chopped
- ½ tsp fine sea salt, or to taste
- ¼ tsp freshly ground black pepper
Hummus and Toppings
- 1 ½ cups hummus (store-bought or homemade)
- 1 small lemon, cut into wedges (for serving)
- ¼ cup crumbled feta cheese (optional)
- ¼ cup pitted Kalamata olives, halved (optional)
- 1 small avocado, sliced (optional)
- 2 tbsp toasted pine nuts or slivered almonds (optional crunch)
- Fresh parsley or cilantro leaves, extra, for garnish
Optional Simple Homemade Hummus
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- ¼ cup tahini
- 2–3 tbsp fresh lemon juice
- 1 small garlic clove
- 2–3 tbsp cold water
- 2 tbsp extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground cumin (optional)
Instructions
- Marinate the chicken: Pat the chicken dry with paper towels and place it in a large bowl or zip-top bag. In a separate bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chili powder, smoked paprika, crushed red pepper flakes, cumin, oregano, salt, and black pepper until well combined. Pour the marinade over the chicken and toss or massage to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, marinate up to 12 hours. If marinating longer than 2 hours, store in the coldest part of the fridge.
- Cook the grain base: Rinse the rice or quinoa under cold water until the water runs mostly clear to remove excess starch or bitterness. In a medium saucepan, combine the rinsed grain, water or broth, salt, and olive oil or butter if using. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer: Rice for 15–18 minutes or quinoa for 14–16 minutes until the liquid is absorbed and grains are tender. Once cooked, turn off heat and let pot sit covered for 5–10 minutes to steam. Fluff gently with a fork and keep covered until ready to serve.
- Prepare the fresh cucumber salad: Place diced cucumber, halved tomatoes, sliced red onion, chopped parsley, and chopped mint in a mixing bowl. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper. Pour the dressing over the vegetables and herbs. Toss gently to combine and coat everything evenly. Taste and adjust seasoning as desired. Refrigerate to let flavors meld.
- Make the optional homemade hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt, cumin (if using), and olive oil. Blend until mixture starts to come together, scraping down sides as needed. With motor running, drizzle in cold water 1 tablespoon at a time, blending until hummus is smooth and creamy. Adjust seasoning and chill until serving.
- Grill the lemon chili chicken (outdoor grill method): Preheat grill to medium-high heat (400–425°F / 200–220°C). Lightly oil grates to prevent sticking. Remove chicken from marinade, letting excess drip off; discard remaining marinade. Place chicken on grill and cook thighs 5–7 minutes per side or breasts 4–6 minutes per side until internal temperature reaches 165°F (74°C). Turn only once for grill marks. Transfer to plate, tent loosely with foil, and let rest 5–10 minutes before slicing.
- Alternative stovetop grilling or pan-searing: Heat a grill pan or heavy skillet over medium-high heat and brush with oil. Add marinated chicken in single layer, cook in batches if needed. Sear thighs 5–7 minutes per side or breasts 4–6 minutes per side until cooked through and charred in spots. Let rest 5–10 minutes, then slice.
- Warm the hummus slightly (optional): Spoon hummus into a small skillet or saucepan and warm over very low heat for 2–3 minutes, stirring constantly until slightly warm (not hot). Alternatively, microwave in 15–20 second bursts, stirring between each, until gently warmed.
- Assemble the bowls: Spoon a generous base of warm rice or quinoa into each bowl. Add a large scoop or swirl of hummus to one side. Arrange sliced lemon chili grilled chicken over the grains or nestled partially into the hummus. Add a generous portion of cucumber salad to another section. Garnish with optional toppings like crumbled feta, olives, avocado slices, toasted nuts, and extra fresh herbs. Finish with a squeeze of fresh lemon over chicken and salad.
- Serve: Serve immediately while chicken and grains are warm and salad is cool and crisp. Offer extra lemon wedges, crushed red pepper flakes, and drizzle of olive oil for guests to customize to their liking.
Notes
- Marinate chicken up to 12 hours for best flavor; at least 30 minutes minimum.
- Choice of rice or quinoa allows for gluten-free or varied grain options.
- Adjust crushed red pepper flakes to control spiciness.
- Hummus can be store-bought or homemade; warming it slightly enhances creaminess.
- Use an outdoor grill, grill pan, or heavy skillet for cooking chicken depending on availability.
- Let grilled chicken rest before slicing to retain juices and tenderness.
- Fresh cucumber salad can be made ahead and refrigerated to develop flavors.
- Optional toppings add texture and Mediterranean flair but can be omitted for simplicity.
