Charred Honey Lemon Chicken with Crispy Chickpeas Recipe
If you’re craving a dish that perfectly balances zesty brightness, smoky char, and a touch of sweetness, then you absolutely must try this Charred Honey Lemon Chicken with Crispy Chickpeas Recipe. It’s a mouthwatering combination of tender grilled chicken thighs coated in a flavorful rub and basted with a honey-lemon glaze, paired beautifully with crispy, spiced chickpeas that add the perfect crunch. This dish comes together in under an hour and is guaranteed to impress at any dinner table, whether it’s a casual weeknight meal or a weekend celebration with friends.
Ingredients You’ll Need
This recipe shines because of its simplicity and the way each ingredient brings something special to the plate. From the aromatic rub that envelops the chicken to the honey-lemon basting sauce, and the crispy chickpeas that pack a punch of texture and flavor, every element works in harmony to create an unforgettable meal.
- Garlic salt: Adds a savory punch and depth to the rub, intensifying the chicken’s flavor.
- Dried oregano: Brings herby, slightly peppery notes that complement the lemon and smoky spices.
- Smoked paprika: Infuses a gentle smokiness and gorgeous color to both chicken and chickpeas.
- Sugar: Balances the spice and enhances caramelization during grilling.
- Ground cumin: Adds warmth and earthiness to the spice blend for complexity.
- Black pepper: Provides a subtle heat without overpowering the other seasonings.
- Lemon zest: Gives a refreshing citrus aroma that brightens the rub.
- Canned chickpeas: The star of the crispy side that contrasts with the tender chicken.
- Extra virgin olive oil: Used to crisp up chickpeas and create a luscious basting sauce.
- Boneless skinless chicken thighs: Juicy and forgiving cut that grills beautifully with a char.
- Honey: Adds natural sweetness and helps the chicken develop a caramelized glaze.
- Fresh lemon juice: Sharpens the sauce with bright acidity that cuts through the richness.
- Fresh cilantro leaves: Perfect herbaceous garnish to finish the dish with freshness.
- Fresh lemon slices: Adds color and an extra hint of citrus for serving.
How to Make Charred Honey Lemon Chicken with Crispy Chickpeas Recipe
Step 1: Prepare the Rub
Start by mixing garlic salt, dried oregano, smoked paprika, sugar, ground cumin, black pepper, and finely grated lemon zest in a small bowl. This vibrant rub layers your chicken with aromatic spices and a touch of citrus brightness, setting the base for all that incredible flavor to come.
Step 2: Prepare the Chickpeas
Drain and rinse your canned chickpeas, then let them dry while you work on the chicken. This step is key because drier chickpeas will crisp up beautifully rather than steaming in the pan, giving you that addictive crunch that makes this dish extra special.
Step 3: Make the Basting Sauce
Combine honey, olive oil, fresh lemon juice, dried oregano, and smoked paprika in a jar with a tight lid. Shake it well until everything is blended into a glossy, flavorful sauce. Pour half into a small bowl to use as a dressing later, and keep the rest ready for basting your chicken as it grills. This honey-lemon mixture will create that signature glaze.
Step 4: Prepare the Chicken
Lay your boneless, skinless chicken thighs on a foil-lined sheet pan for easy cleanup. Trim off any excess fat, then sprinkle the prepared rub generously over both sides of each piece. Remember to hold back one tablespoon of the rub for seasoning your chickpeas later. This careful prepping ensures every bite is packed with flavor.
Step 5: Grill the Chicken
Preheat your grill to medium-high and oil the grates to keep the chicken from sticking. Lay the chicken thighs on the grill and turn them every few minutes, aiming for a beautiful golden color with smoky char marks. After about five minutes, start basting the chicken with your honey-lemon sauce, letting it caramelize over the heat. Grill for a total of 12 to 15 minutes, or until the inside reaches 160-165°F. Once done, cover loosely with foil to keep the chicken juicy.
Step 6: Finish the Chickpeas
Heat olive oil in a medium nonstick pan over medium heat. Toss in the chickpeas and let them cook, stirring occasionally, until they turn golden brown and irresistibly crispy. Sprinkle the chickpeas with the reserved spice rub and stir well to coat evenly. Transfer to a serving dish, ready to complement the smoky chicken.
How to Serve Charred Honey Lemon Chicken with Crispy Chickpeas Recipe
Garnishes
Fresh cilantro leaves bring a burst of green freshness and a touch of herbal brightness that contrasts beautifully with the smoky, sweet chicken. Thin lemon slices not only add a pop of color but also allow your guests to squeeze extra citrus if they like, enhancing the overall flavor experience.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad, roasted seasonal vegetables, or even a light couscous or quinoa salad. These options provide texture and freshness to balance the rich, honeyed chicken and crunchy chickpeas without overpowering the main attraction.
Creative Ways to Present
Try serving the grilled chicken thighs atop the crispy chickpeas arranged on a large platter. Drizzle the reserved honey-lemon dressing over everything for a glossy finish. For a fun twist, you can also assemble this in individual bowls with a bed of fluffy rice or mixed greens, making it a visually inviting and easy-to-eat meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and chickpeas in airtight containers in the refrigerator. Properly refrigerated, they will stay fresh for up to three days, which means you can enjoy this delicious meal again without starting from scratch.
Freezing
If you want to keep leftovers longer, this dish freezes well. Place cooled chicken and chickpeas in separate freezer-safe containers or zip-top bags, removing as much air as possible. They’ll keep their flavor for up to two months, ready to be thawed and enjoyed on a busy day.
Reheating
For the best texture when reheating, warm the chicken gently in the oven or on a grill pan to preserve juiciness while reviving the char, and crisp up the chickpeas in a skillet over medium heat. Avoid microwaving if possible to maintain the crispiness and flavor integrity of both components.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs provide more juiciness and handle grilling very well, chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook them, as breasts tend to dry out faster.
Are canned chickpeas the best option for this recipe?
Canned chickpeas are convenient and work perfectly here because they’re already cooked. Just make sure to rinse and dry them well before frying to get that golden crunch.
Can I make the basting sauce ahead of time?
Yes! The honey-lemon basting sauce can be made a day in advance and stored in the fridge. This also gives the flavors time to meld, making the sauce even more vibrant and delicious.
Is it possible to make this recipe without a grill?
Definitely. You can use a grill pan or even roast the chicken in a hot oven with broiling toward the end to mimic that charred effect. The spice rub and basting sauce will still shine.
How spicy is this dish?
This Charred Honey Lemon Chicken with Crispy Chickpeas Recipe is mildly spiced with smoked paprika and black pepper, keeping it accessible to most palates while delivering plenty of flavor. You can adjust the heat by adding a pinch of cayenne if you like things spicier.
Final Thoughts
This Charred Honey Lemon Chicken with Crispy Chickpeas Recipe is one of those dishes that feels both comforting and exciting at the same time. It’s packed with layers of flavor, textures, and fresh elements that will keep you coming back for more. I truly hope you give it a try soon—it’s a surefire way to elevate your weeknight dinners or impress guests without stress. Happy cooking!
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Charred Honey Lemon Chicken with Crispy Chickpeas Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Charred Honey Lemon Chicken with Crispy Chickpeas is a vibrant and flavorful grilled chicken recipe featuring a zesty rub and a sweet-tart honey lemon basting sauce. Paired with golden, spiced crispy chickpeas, this dish offers a delightful combination of textures and bright, smoky flavors perfect for a satisfying dinner.
Ingredients
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 finely grated lemon zest. Mix thoroughly and set aside for use in seasoning both the chicken and chickpeas.
- Prepare the Chickpeas: Drain and rinse the canned chickpeas well. Set them aside to dry completely, which helps them crisp evenly later during cooking.
- Make the Basting Sauce: In a glass jar with a tight-fitting lid, combine honey, extra virgin olive oil, fresh lemon juice, dried oregano, and smoked paprika. Shake well until fully mixed. Pour half of this sauce into a small bowl and set aside for drizzling at the end; the other half will be used for basting the chicken.
- Prepare the Chicken: Line a sheet pan with foil or plastic wrap for easier cleanup. Lay out the boneless skinless chicken thighs and trim off any excess fat. Sprinkle the prepared rub generously on both sides of the chicken, reserving about 1 tablespoon for seasoning the chickpeas.
- Grill the Chicken: Preheat your gas or charcoal grill to medium-high heat. Oil the grill grates to prevent sticking. Grill the chicken thighs, turning occasionally, until all sides develop golden, charred spots. After about 5 minutes, begin basting the chicken periodically with the honey lemon sauce, using all of the sauce. Continue grilling for a total of 12-15 minutes, or until the internal temperature reaches 160-165°F (71-74°C). Remove the chicken from the grill and cover loosely with foil to rest.
- Finish the Chickpeas: Heat a medium-size nonstick pan over medium heat. Once hot, add olive oil and swirl to coat the pan evenly. Add the drained chickpeas and cook, stirring occasionally, until they turn golden brown and crispy. Sprinkle the chickpeas with the reserved tablespoon of rub, stir well to coat, then transfer them to a serving platter.
- To Serve: Arrange the grilled chicken thighs on top of the crispy, seasoned chickpeas. Garnish with fresh cilantro leaves and thin lemon slices. Drizzle lightly with the reserved honey lemon dressing and serve immediately for the best flavor and texture experience.
Notes
- To ensure the chickpeas get crispy, make sure they are well-dried before cooking.
- Using boneless skinless chicken thighs provides tenderness and flavor, but you can substitute with chicken breasts if preferred, adjusting grilling time accordingly.
- Allowing the chicken to rest after grilling helps retain juices and improves texture.
- If a grill is not available, this recipe can be adapted to a grill pan on the stovetop.
- Check internal chicken temperature with a meat thermometer to ensure it is safely cooked.
- Leftover chickpeas can be refrigerated and reheated in a pan to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
