Grilled Chicken with Arugula and Warm Chickpeas
A flavorful Mediterranean-inspired dish featuring grilled chicken thighs served alongside warm, spiced chickpeas and fresh arugula, dressed with bright lemon and olive oil.
Ingredients
- •6 tablespoons olive oil
- •1 can chickpeas
- •4 sprigs thyme
- •¼ teaspoon crushed red pepper flakes
- •8 pieces chicken thighs
- •1 to taste kosher salt and pepper
- •3 cups arugula
- •1 tablespoon lemon zest
- •2 tablespoons lemon juice
- •1 to taste flaky sea salt
Cooking Instructions
- 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.
5 min
- 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.
14 min
- 3.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
3 min
