Ingredients

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

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Instructions

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 3/4 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 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.
2. Meanwhile, combine 1 1/2 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.
4. Photograph by Justin Walker