Grilled Chicken with Arugula and Warm Chickpeas Recipe

Ingredients

• Chicken thighs. The Chicken breast gets all the good press. So you can imagine
• content. Three ounces of roasted chicken
• 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)
• 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
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