Grilled Chicken with Arugula and Warm Chickpeas  Chicken  311 reads

Grilled Chicken with Arugula a

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
3 cups arugula with tender stems
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)

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.

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.

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

serves 4

Rating 2.62/5
Rating: 2.6/5 (39 votes)
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