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Grilled Chicken with Arugula and Warm Chick Peas

bonappetit.com
serves 4
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)
Picture
Preparation​
  • 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 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.
  • 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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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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