Categories: Chicken, Dinner

Ingredients

• 1 15 oz. can chickpeas, rinsed
• 1/2 English cucumber, thinly sliced
• 1/2 cup torn basil leaves
• 1 small shallot, thinly sliced
• 2 Tbsp. olive oil
• 2 tsp. sherry vinegar or red wine vinegar
• salt and pepper
• 2 Tbsp. sesame seeds
• 2 tsp. paprika
• 8 bone-in, skin-on chicken thighs

Directions

1. In a medium bowl, toss the chickpeas, cucumber, basil, and shallots with the oil, vinegar and 1/4 tsp. each salt and pepper.

2. Heat grill to medium.

3. In a small bowl, combine the sesame seeds, paprika, 1/2 tsp. salt, and 1/4 tsp. pepper.

4. Remove the skin from the chicken and discard.

5. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere.

6. Grill, covered, until cooked through, 9-10 min. per side.

7. Serve with the chickpea salad.

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