Spiced Chicken with Chickpea and Cucumber Salad

By á-134

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

Preparation

Step 1

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)