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Grilled Chicken with Arugula and Warm Chickpeas

By Chris Fischer

4.0

(12)

grilled chicken with arugula and warm chickpeas on a plate.
Grilled Chicken with Arugula and Warm ChickpeasPeden and Munk Taylor and Jen

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

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons olive oil, divided, plus more
1 15-ounces 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 pounds total)
Kosher salt, freshly ground pepper
freshly ground pepper
3 cups arugula with tender stems
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)

Preparation

  1. Step 1

    Heat 2 tablespoons 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.

    Step 2

    Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons 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.

    Step 3

    Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

TagsChicken ThighChickenPoultryChickpeaBean and LegumeVegetableMainDinnerDairy FreeGluten FreeNut FreeEasy30 Minutes or LessWeeknight MealsQuickBon Appétit

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