Spiced Chicken with Chickpea and Cucumber Salad

Spiced Chicken with Chickpea and Cucumber Salad
Spiced Chicken with Chickpea and Cucumber Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    15-ounce can chickpeas, rinsed

  • 1/2

    English cucumber, thinly sliced

  • 1/2

    cup torn basil leaves

  • 1

    small shallot, thinly sliced

  • 2

    tablespoons olive oil

  • 2

    teaspoons sherry vinegar or red wine vinegar

  • kosher salt and black pepper

  • 2

    tablespoons sesame seeds

  • 2

    teaspoons paprika

  • 8

    bone-in

Directions

In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper. Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad., skin-on chicken thighs (about 2 1/2 pounds)

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