Description
This Charred Honey Lemon Chicken with Crispy Chickpeas recipe combines smoky grilled chicken thighs basted with a sweet and tangy honey lemon sauce alongside perfectly crisped chickpeas seasoned with a vibrant rub. The dish is garnished with fresh cilantro and lemon slices for a bright, flavorful meal ideal for summertime grilling or a casual dinner party.
Ingredients
Scale
For the Rub:
- 2 teaspoons garlic salt
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- Finely grated zest from one medium-size lemon
For the Chickpeas:
- 1 15-ounce can chickpeas, drained and rinsed
- 3 tablespoons extra virgin olive oil
For the Chicken:
- 2 pounds boneless skinless chicken thighs
For the Basting Sauce:
- 3 tablespoons honey
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
For Finishing:
- ¼ cup fresh cilantro leaves for serving
- Olive oil, for drizzling
- 1 medium-size lemon, halved and thinly sliced
Instructions
- Prepare the Rub: In a small bowl, combine garlic salt, dried oregano, smoked paprika, sugar, ground cumin, black pepper, and lemon zest. Mix thoroughly and set aside.
- Prepare Chickpeas: Drain and rinse chickpeas, then set them aside to dry while preparing the chicken.
- Make Basting Sauce: In a glass jar with a tight-fitting lid, combine honey, olive oil, lemon juice, dried oregano, and smoked paprika. Shake well to blend. Pour half the sauce into a small bowl and reserve for dressing later; the other half will be used for basting the chicken.
- Season the Chicken: Line a sheet pan with foil or plastic wrap for easy cleanup. Lay the chicken thighs on the pan and trim any excess fat. Sprinkle the prepared rub evenly on both sides of the chicken, reserving 1 tablespoon of the rub for the chickpeas.
- Grill the Chicken: Preheat a gas or charcoal grill to medium-high heat and oil the grill grates to prevent sticking. Grill the chicken thighs, turning every few minutes until golden with charred spots. After 5 minutes, begin basting the chicken with the reserved basting sauce, using all of it. Continue grilling for 12-15 minutes, or until the internal temperature reaches 160-165°F (71-74°C). Remove from the grill and cover loosely with foil to rest.
- Cook Chickpeas: Heat a medium nonstick pan over medium heat. Once hot, add the olive oil and swirl to coat the pan. Add the chickpeas and cook, stirring occasionally, until they are golden brown and crispy. Sprinkle the reserved rub over the chickpeas, stir well, then transfer them to a serving platter.
- Assemble and Serve: Arrange the grilled chicken on top of the crispy chickpeas. Garnish with fresh cilantro leaves and lemon slices. Drizzle lightly with the reserved dressing and serve immediately for a delightful, flavorful meal.
Notes
- Ensure the grill is properly oiled to prevent chicken from sticking.
- Use a thermometer to check chicken doneness for food safety and best texture.
- Dry chickpeas before cooking to achieve optimal crispiness.
- The reserved dressing can be drizzled right before serving to add freshness and moisture to the dish.
- Optional: Serve with a side salad or grilled vegetables for a complete meal.
