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Grilled Chicken with Arugula and Warm Chickpeas

Name: Grilled Chicken with Arugula and Warm Chickpeas
Cuisine: mediterranean
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; 3 cups arugula with tender stems; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Flaky sea salt (such as Maldon)

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

Recipes sourced from Epicurious.com.

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