Skip to main content

Grilled Chicken with Arugula and Warm Chickpeas

4.0

(12)

grilled chicken with arugula and warm chickpeas on a plate.
Grilled Chicken with Arugula and Warm ChickpeasPeden and Munk Taylor and Jen

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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
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)

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

Read More
Like miso-peanut hibachi chicken and spring orzotto.
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like carrot farro salad and chicken paella.
The secret to extra-fluffy stack? A splash of cold, bubbly seltzer.