Spiced Chicken with Chickpea and Cucumber Salad

To remove the skin from the chicken thighs quickly, use a paper towel to grip the skin, then pull it up and off.

Yield: 4 servings
Community Recipe from


  • 15 ounce(s) 1 can chickpeas rinsed
  • 1/2 english cucumber thinly sliced
  • 1/2 cup(s) torn basil leaves
  • 1 small shallot thinly sliced
  • 2 tablespoon(s) olive oil, divided
  • 2 teaspoon(s) sherry vinegar or red wine vinegar
  • kosher salt and black pepper
  • 2 tablespoon(s) sesame seeds
  • 2 teaspoon(s) paprika
  • 2 1/2 pound(s) 8 bone-in chicken thighs


  1. 1. In a med bowl, toss the chicken, cucumber, basil, and shallot with the oil, vinegar, and 1/4 tsp each salt and pepper.
  2. 2. Heat grill to med. In a small bowl, combine the sesame seeds, paprika, 1/2 tsp salt, and 1/4 tsp pepper.
  3. 3. Remove the skin from the chicken and discard. Sprinkle the chicken with sesame seed mixture, pressing gently to help it adhere. Grill covered, until cooked through, 9-10 mins per side. Serve with the chickpea salad.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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