Name: Grilled Chicken with Arugula and Warm Chickpeas
Yield: Makes 4 servings
Ingredients: 6 tablespoons olive oil, divided, plus more; 1 15-ounces can chickpeas, rinsed; 4 sprigs thyme; 1/4 teaspoon crushed red pepper flakes; 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds total); Kosher salt, freshly ground pepper; freshly ground pepper; 3 cups arugula with tender stems; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Flaky sea salt (such as Maldon)

grilled chicken with arugula and warm chickpeas on a plate.

Grilled Chicken with Arugula and Warm ChickpeasPeden and Munk Taylor and Jen

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Recipe notes

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