Grilled chicken with bulgur

Ingredients:

• 4 whole chicken legs (about 1.1 kg)
• 2 tbsp. l. olive oil
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp cayenne pepper
• 2 cups white or red grapes (bunches)
• 1 tbsp unsalted butter
• 0.5 tsp. grated lemon zest
• 1 cup bulgur
• 2 green onions, chopped
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat grill to medium-high heat.
2. Rub the chicken legs with 1 tablespoon of olive oil, then sprinkle them all over with cinnamon, ginger, cayenne pepper, and 3/4 teaspoon of salt. Transfer them to the grill, skin side up, cover, and roast for 12 minutes.
3. Flip the chicken, cover, and continue grilling until the skin is golden brown and a thermometer inserted into the thickest part registers 160°F (70°C), 10 to 15 minutes. Grill the grapes, covered but turning occasionally, until lightly charred, about 6 minutes.
4. Meanwhile, in a medium saucepan, combine 1.5 cups water with the butter, lemon zest, and a pinch of salt; bring to a boil. Add the bulgur, reduce heat to medium-low, and simmer, covered, until tender, about 15 minutes (drain any excess water if necessary).
5. Fluff the bulgur with a fork and mix with the toasted grapes, discarding the stems. Add the green onions, parsley, and the remaining 1 tablespoon of olive oil; season with salt to taste. Serve with the chicken.