Grilled Chicken with Arugula and Warm Chickpeas
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)
Instructions
Grilled Chicken with Arugula and Warm Chickpeas serves 4 original recipe by Bon Appetit.
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