Spiced Chicken Thighs With Chickpea and Cucumber Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Buy bone-in chicken thighs. If you can get them skinless, fine, because we will be removing the skin before grilling. From Real Simple magazine. Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained |
1/2 english cucumber, sliced thin |
1/2 cup fresh basil leaf, torn |
1 shallot, sliced thin |
2 tablespoons olive oil |
2 teaspoons sherry wine vinegar or 2 teaspoons red wine vinegar |
kosher salt |
fresh ground black pepper |
2 tablespoons sesame seeds |
2 teaspoons ground paprika |
8 chicken thighs (2 1/2 lbs) |
Directions:
1. In a medium bowl, combine all the salad ingredients and toss well; set aside.
2. Preheat a grill (or grill pan) to medium heat.
3. In a small bowl, combine sesame seeds, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Remove the skin from the chicken and sprinkle all over with the seasoning mix; gently press seasonings into the chicken to help it adhere.
5. Grill chicken, covered, until cooked through, about 9 to 10 minutes per side; serve with chickpea salad.
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