Grilled Chicken with Arugula

5 Tbsp olive oil, divided plus more
1-15oz can chickpeas, rinsed
4 sprigs thyme
¼ tsp. Crushed red pepper flakes
8 small skin on bone in chicken thighs (about 2 ½ lbs total)
kosher salt and freshly ground black pepper
3 cups arugula with tender stems
1 Tbsp finely grated lemon zest
2 Tbsp fresh lemon juice
flakey sea salt (such as Maldon)

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 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 sprinkle with sea salt. 

Categories: Cooking with Chef Hermann