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This easy chicken recipe will help sharpen your grilling skills before the big cookout on July 4th. It's served with tabbouleh, a Lebanese salad made from bulgur and finely chopped tomatoes, cucumber and parsley, all of which should be making an appearance at your local farmers market. An added benefit: just 363 calories per serving.

• 1/2 cup bulgur
• Coarse salt and ground pepper
• 1 1/2 cups chopped fresh parsley
• 1/2 English cucumber, halved, seeded and chopped
• 1 large tomato, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for grill
• 1 small garlic clove, minced
• 8 boneless, skinless chicken thighs (about 2 pounds total)

Heat grill to high.

In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork.

In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice and 1 tablespoon oil; toss tabbouleh to combine.

In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper, and grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

Serves 4.

-- Everyday Food July/August 2009