Spiced Chicken with Chickpea and Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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