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. Heat grill to med. In a small bowl, combine the sesame seeds, paprika, 1/2 tsp salt, and 1/4 tsp pepper.
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.
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