Grilled Chicken with Arugula and Warm Chickpeas
Only a handful of ingredients stand between you and this delicious Grilled Chicken recipe with Arugula and Warm Chickpeas Salad.
Ingredients
- 6 tbsp olive oil, divided, plus more for serving
- 1 15 oz (330 ml) can chickpeas, rinsed under cold water
- 4 sprigs fresh thyme
- 1/4 tsp crushed red pepper flakes, optional
- 8 small skin-on / bone-in chicken thighs (approx. 2.5 lb. total)
- 3 cups arugula
- 1 tbsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
Instructions
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Heat 2 tbsp of olive oil in a medium skillet over medium-high heat. Add chickpeas, thyme, and red pepper flakes and cook stirring occasionally until warm and just slightly browned. Transfer to a large bowl and set aside.
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Prepare grill or a large skillet for medium heat. Brush chicken with 4 tbsp of olive oil and season with kosher salt and pepper. Grill chicken skin side down until golden brown and lightly charred, approx. 8-10 minutes. Turn and grill until cooked through, approx. 4 minutes longer.
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Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzle with more olive oil, and sprinkle with sea salt.