Name: Grilled Chicken with Arugula and Warm Chickpeas
Yield: 4 Servings
Ingredients: 6 tablespoons olive oil, divided, plus more for drizzling; 1 15-oz. can chickpeas, rinsed; 4 sprigs thyme; ¼ teaspoon crushed red pepper flakes; 8 small skin-on, bone-in chicken thighs (about 2½ lb. total); Kosher salt and freshly ground black pepper; 3 cups arugula with tender stems; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Flaky sea salt (such as Maldon)

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Peden + Munk

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

Recipe notes