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Recipes
May 2014

Grilled Chicken with Arugula and Warm Chickpeas

By Chris FischerPhotography by Peden + Munk

4.0

(29)

Image may contain Plant Cutlery Fork Food Produce Vegetable and Burger
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 information

  • 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)

Need to make a substitution?

Preparation

  1. Step 1

    Heat 2 Tbsp. 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 Tbsp. 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.

Nutrition Per Serving

Calories (kcal) 460 Fat (g) 29 Saturated Fat (g) 4.5 Cholesterol (mg) 135 Carbohydrates (g) 15 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 37 Sodium (mg) 540
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