Grilled Chicken with Arugula and Warm Chickpeas

Name: Grilled Chicken with Arugula and Warm Chickpeas
Total time: 22 min
Yield: 4 servings
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

A flavorful Mediterranean-inspired dish featuring grilled chicken thighs served alongside warm, spiced chickpeas and fresh arugula, dressed with bright lemon and olive oil.

4 servings

22 min

Published October 4, 2025

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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