Grilled Chicken with Rocket and Warm Chickpeas

Ingredients for Grilled Chicken with Rocket and Warm Chickpeas

• 90ml olive oil, divided, plus more

• 1 425g can chickpeas, rinsed

• 4 sprigs thyme

• 1/4 teaspoons crushed red pepper flakes

• 8 small skin-on, bone-in chicken thighs (about 1.1kg total)

• Kosher salt, freshly ground pepper

• 3 cups rocket with tender stems

• 1 tablespoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• Flaky sea salt (such as Maldon)

How to make Grilled Chicken with Rocket and Warm Chickpeas

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.

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 lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.