Grilled Chicken with Arugula and Warm Chickpeas

By GadgetGirl

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Ingredients

• 6 tablespoons olive oil, divided, plus more for drizzling
• 1 15-oz. can chickpeas, rinsed
• 4 sprigs thyme
• 1/4 teaspoon crushed red pepper flakes
• 8 small skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
• Kosher salt and freshly ground black pepper
• 3 cups arugula with tender stems
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• Flaky sea salt (such as Maldon)
• NUTRITIONAL INFORMATION
• Calories (kcal) 460 Fat (g) 29 Saturated Fat (g) 4.5 Cholesterol (mg) 135 Carbohydrates (g) 15 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 37 Sodium (mg) 540

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.