Grilled Chicken with Arugula and Warm Chickpeas
By joanmarie
Rate this recipe
4.6/5
(5 Votes)
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)
Details
Adapted from BON APPETIT.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.
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