Grilled Chicken with Arugula and Warm Chickpeas Recipe

Name: Grilled Chicken with Arugula and Warm Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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; 3 cups arugula with tender stems; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Flaky sea salt (such as Maldon)

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)

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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.