Grilled Chicken With Arugula And Warm Chickpeas
- 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.
olive oil, chickpeas, thyme, red pepper, skin, kosher salt, arugula, lemon zest, lemon juice, salt
Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-arugula-and-warm-chickpeas-51234650 (may not work)