Description
This Charred Honey Lemon Chicken with Crispy Chickpeas is a flavorful and vibrant dish, perfect for grilling season or a satisfying weeknight dinner. The chicken is marinated in a zesty rub and basted with a sweet honey lemon sauce, then grilled to perfection. Paired with crispy chickpeas and garnished with fresh cilantro and lemon slices, this dish is sure to be a hit.
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, mix garlic salt, dried oregano, smoked paprika, sugar, ground cumin, black pepper, and lemon zest. Set aside.
- Prepare the Chickpeas: Drain and rinse chickpeas, then set them aside to dry while you prepare the chicken.
- Make the Basting Sauce: In a glass jar with a tight-fitting lid, combine honey, olive oil, lemon juice, dried oregano, and smoked paprika. Shake well. Pour half of the sauce into a small bowl and set it aside for dressing later. The remaining sauce will be used for basting the chicken.
- Prepare the Chicken: Line a sheet pan with foil or plastic wrap for easy cleanup. Lay the chicken thighs on the prepared pan and trim any excess fat. Sprinkle the rub on both sides of the chicken, reserving 1 tablespoon for the chickpeas.
- Grill the Chicken: Preheat a gas or charcoal grill to medium-high heat. Oil the grill grates to prevent sticking. Grill the chicken, turning every few minutes until all sides are golden and charred in places. Start basting with the sauce after 5 minutes of grilling, using up all the sauce. Grill for 12-15 minutes or until the internal temperature reaches 160-165°F (71-74°C). Remove from the grill and cover loosely with foil.
- Finish the Chickpeas: Heat a medium-size nonstick pan over medium heat. When hot, add the olive oil and swirl the pan to coat. Add the chickpeas and cook, stirring occasionally, until they are golden brown. Sprinkle the chickpeas with the reserved rub, stir well, and transfer to a serving platter.
- To Serve: Arrange the grilled chicken on top of the crispy chickpeas. Garnish with fresh cilantro leaves and lemon slices. Drizzle everything lightly with the reserved dressing and serve immediately.
Notes
- The rub can be prepared in advance and stored in an airtight container for up to a week.
- For a spicier dish, increase the amount of gochujang or sriracha in the basting sauce.
- If chickpeas stick to the pan, add a little more olive oil to help them crisp up.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion (Korean-inspired)
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 347 kcal
- Sugar: 9g
- Sodium: 710mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg