Spiced Chicken With Chickpea and Cucumber Salad

Spiced Chicken With Chickpea and Cucumber Salad
Jonny Valiant
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Hands-On Time
30
minutes
Total Time
30
minutes
Serves 4

Ingredients

1
15-ounce can chickpeas, rinsed
1/2
English cucumber, thinly sliced
1/2
cup
torn basil leaves
1
small shallot, thinly sliced
2
tablespoons
olive oil
2
teaspoons
sherry vinegar or red wine vinegar
kosher salt and black pepper
2
tablespoons
sesame seeds
2
teaspoons
paprika
8
bone-in, skin-on chicken thighs (about 2 1/2 pounds)

Directions

  1. In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.
  2. Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad.

 

Charlyne Mattox
June 2012

Nutritional Information

  • Per Serving
  • Calories 533
  • Fat 33 g
  • Sat Fat 7 g
  • Cholesterol 140 mg
  • Sodium 630 mg
  • Protein 43 g
  • Carbohydrate 14 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 71 mg
What does this mean? See Nutrition 101.

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