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
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 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
