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Community Recipe
from [LMStone61]
Spiced Chicken with Chickpea and Cucumber Salad

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

Ingredients

  • 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

Preparation

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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Spiced Chicken with Chickpea and Cucumber Salad recipe

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