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5.0 from 12 votes

Charred Honey Lemon Chicken with Crispy Chickpeas

Moist and tender, this Charred Honey Lemon Chicken with Crispy Chickpeas is incredibly delicious. The easy rub and basting sauce SING with fabulous flavor!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Calories: 347 kcal
Course: Main Course
Cuisine: American , Middle Eastern

Ingredients

For the rub:
  • 2 teaspoons garlic salt
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • finely grated zest from one medium-size lemon
For the chickpeas:
  • 1 ounce can chickpeas, drained and rinsed
  • 3 tablespoon extra virgin olive oil
For the chicken:
  • 2 pounds boneless skinless chicken thighs
For the basting sauce:
  • 3 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
For finishing:
  • ¼ cup fresh cilantro leaves for serving
  • olive oil for drizzling
  • 1 medium-size lemon halved and thinly sliced

Instructions

For the rub:
    Cup of Yum
  1. Combine all rub ingredients in a small bowl. Set aside.
For the chickpeas:
  1. Drain chickpeas and rinse well. Set aside to dry while preparing the chicken.
For the basting sauce:
  1. Combine all ingredients in a glass jar with a tight-fitting lid. Shake well. Pour approximately half of the sauce into a small bowl and set aside for the dressing. The rest will be used for basting the chicken.
For the chicken:
  1. Line a sheet pan with foil or plastic wrap for easy cleanup. Lay chicken out on the prepared pan and trim any excess fat. Sprinkle the rub on both sides, reserving 1 tablespoon for the chickpeas.
  2. Prepare a gas or charcoal grill to medium-high heat. Oil grill grates to prevent sticking.
  3. Grill, turning every few minutes until all sides are golden and charred in places. Start basting with the sauce after 5 minutes of grilling, using up all of the sauce. Total grilling time will be around 12-15 minutes but can vary, depending on the heat of your grill. The internal temperature should be 160-165˚F. Remove from the grill and cover loosely with foil while preparing the chickpeas.
To finish the chickpeas:
  1. Heat a medium-size nonstick pan over medium heat. When hot add the oil and swirl the pan to coat with oil. Add the chickpeas and cook, stirring occasionally until chickpeas are golden brown. (If they’re sticking to the pan at any point, add an additional drizzle of olive oil.) Sprinkle chickpeas with the reserved rub, stir well and transfer to a serving platter.
For finishing:
  1. Arrange chicken on top of the chickpeas and garnish with cilantro leaves and lemon slices. Drizzle everything lightly with a the reserved dressing and serve.

Notes

  • See Café Tips above in the post for more detailed instructions and extra tips.
  •  
  • Serves 4-6

Nutrition Information

Calories 347kcal (17%) Carbohydrates 11g (4%) Protein 30g (60%) Fat 20g (31%) Saturated Fat 4g (20%) Cholesterol 144mg (48%) Sodium 912mg (38%) Potassium 415mg (12%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 540IU (11%) Vitamin C 3mg (3%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 11g 4%
Protein 30g 60%
Fat 20g 31%
Saturated Fat 4g 20%
Cholesterol 144mg 48%
Sodium 912mg 38%
Potassium 415mg 9%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 540IU 11%
Vitamin C 3mg 3%
Calcium 33mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.