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Spiced Chicken With Chickpea and Cucumber Salad

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Ingredients

  • 15-ounce can chickpeas, rinsed
  • 1/2  English cucumber, thinly sliced
  • 1/2  cup  torn basil leaves
  • small shallot, thinly sliced
  • 2  tablespoons  olive oil
  • 2  teaspoons  sherry vinegar or red wine vinegar
  • kosher salt and black pepper
  • 2  tablespoons  sesame seeds
  • 2  teaspoons  paprika
  • bone-in, skin-on chicken thighs (about 2 1/2 pounds)

Directions

  1. In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.
  2. Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad.

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