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

6 tbsp. olive oil,divided,plus more

1  15 oz. can chickpeas,rinsed

4 sprigs thyme

1/4 tsp crushed red pepper flakes

8 small skin-on, bone in chicken thighs (about 2  1/2 lb total)

Kosher salt,freshly ground pepper

3 cups arugula with tender stems

1 tbsp finely grated lemon zest

2 tbsp fresh lemon juice

Flaky sea salt

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.

Prepare grill for medium heat and oil grate. Brush chicken with remaining 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.

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

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