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Moist and tender, this Charred Honey Lemon Chicken with Crispy Chickpeas is incredibly delicious. The easy rub and basting sauce SING with fabulous flavor!
I know this Charred Honey Lemon Chicken with Crispy Chickpeas is going to be one of those dishes I'll be making all summer. It's easy to prep ahead, comes together quickly, is decently healthy and bursts with bright, fresh, delicious flavor! It's a wonderful alternative to same-old, same-old grilled chicken.
No dry chicken!
Because this recipe calls for boneless chicken thighs instead of breasts, there are no worries of the meat drying out. You let it get a beautiful crispy char, something that just can't be done with lean chicken breasts, as they will dry out and get tough long before they get charred. If you're a chicken breast fan (we are, for the most part) I would encourage you to give this recipe a try. It's pretty crazy how delicious those crispy charred bits are!
Prep ahead
This is a great meal for entertaining as most it can be prepped ahead. Both the rub and the sauce can be made early in the day (or even a few days ahead), leaving simply the grilling and a quick sauté for the chickpeas.
A versatile, delicious rub
I've started making a double or triple batch of the rub as it adds delicious flavor to so many things besides this Honey Lemon Charred Chicken. With a combination of garlic salt, dried oregano, smoked paprika, cumin, lemon zest and a pinch of sugar, it's wonderful on grilled veggies, pork, shrimp...
I also like to grill extra chicken as this Charred Honey Lemon Chicken, in addition to being served with the crispy chickpeas, is also delicious on salads and pizza as well as in sandwiches, wraps and quesadillas. Like rotisserie chicken, it's nice to have leftovers of this delicious grilled chicken in the fridge to help make quick meals a breeze.
Shake up the grilling sauce
In addition to the flavorful rub, there's another layer of deliciousness that's added with an easy grilling sauce. As the chicken cooks, the honey lemon sauce is brushed on helping create the delicious char. It's beyond easy to make: simply combine everything in a glass jar and shake, shake, shake!
Chickpea converts!
It seems that chickpeas are one of those veggies that people either love or hate. Because the chickpeas in this recipe are softened a bit by cooking in a pan then crisped in oil and showered with the delicious rub, I find that even those who don't count chickpeas as one of their top ten favorites, enjoy this dish! With all their nutritional benefits, it's wonderful to have chickpea recipes that everyone will enjoy! (Another favorite chickpea recipe of ours is this Roasted Veggie and Crispy Chickpea Salad.)
Well, I'm going to head downstairs and fix a grilled chicken sandwich for lunch (on No-Knead Seeded Oatmeal Bread) as I've got a container of this yummy Charred Honey Lemon Chicken hanging out in the fridge. Hope you enjoy this delicious recipe as much as we have! Bon Appétit!
Café Tips for making this Charred Honey Lemon Chicken
- Chicken thighs don't come in, what I call, a "neat package" like chicken breasts do. They are random in shape in size and usually have some extra fat attached to each piece. The randomness gives a fun, rustic presentation when piled on a platter as in this Charred Honey Lemon Chicken. I always trim off any large pieces of fat, but the fat is what makes thighs so tender and juicy and gives them the ability to stay on the grill without drying out.
- This recipe calls for smoked paprika. If you haven't tried smoked paprika, it's a wonderful condiment to have on hand as it adds a delicious smoky flavor. Smoked paprika comes in mild and hot versions. If it's not labeled one or the other, it's usually mild. I really like mild smoked paprika. Smoked paprika can be found in the spice section of most larger grocery stores. Trader Joe's has a delicious smoked paprika
- As mentioned above, the rub and the basting sauce for this recipe can be made several days in advance which makes dinner really simple to put together.
- This recipe calls for fresh cilantro leaves as a finishing touch. In addition to making a pretty presentation, the cilantro also adds a touch of fresh, bright flavor. If you don't care for cilantro, basil, mint or dill (or a combination) would also be delicious!
- Use your best olive oil for drizzling as a finishing touch for this chicken. You don't have to spend a fortune for good olive oil. I really love Costco's Signature Extra Virgin Olive Oil Toscano (from Tuscany). Look for it, as they get it in once a year, shortly after olive harvest time. When it's gone, it's gone! Samin Nosrat, author of the popular cookbook Salt Fat Acid Heat describes this olive oil as one of the best-tasting olive oils you can get for your money. I don't use it as an everyday olive oil but rather as a finishing oil.
Thought for the day:
Oh, the depth of the riches of the wisdom and knowledge of God!
How unsearchable his judgments,
and how inscrutable his ways! Romans 11:33
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.

- 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
- 1 15-ounce can chickpeas, drained and rinsed
- 3 tablespoon extra virgin olive oil
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons honey
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ cup fresh cilantro leaves for serving
- olive oil for drizzling
- 1 medium-size lemon halved and thinly sliced
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Combine all rub ingredients in a small bowl. Set aside.
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Drain chickpeas and rinse well. Set aside to dry while preparing the chicken.
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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.
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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.
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Prepare a gas or charcoal grill to medium-high heat. Oil grill grates to prevent sticking.
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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.
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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.
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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.
See Café Tips above in the post for more detailed instructions and extra tips.
Serves 4-6
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Dee says
Chris,
Can I try this recipe with boneless, skinless, chicken breasts. I'm thinking hot grill a minute or two on each side, than transfer to the warm side of the grill to cover and finish cooking a few more minutes until the 160-165 temp. I'm just not a fan of thighs and already have breasts that I need to use.
Lindsay @ The Café Sucre Farine says
That will work, Dee. Enjoy!
Christine says
Hi Chris, we are in summer in 40 degree C heat in Australia so no need for warming up here but I made your chicken and chick pea dish in the oven. It was delicious. I roasted some pumpkin at the same time and served it all with your brocolli, grape and rocket salad. I used chicken marylands. I have made so many of your recipes and we enjoy them so much. Had your banana pecan muffins for morning tea yesterday as well. thank you so much for all your efforts and for your generous sharing. I also love your music shares and we used the advent hallelujah song in a pre Christmas church service. i have also recommended your web site to many friends.
Chris Scheuer says
Awesome! Thanks so much for letting us know, Christine. I'm so happy you are enjoying the recipes!
Nadia says
Can you recommend how to best oven roast the chicken for the recipe if winter doesn't allow for grilling? Temperature? Baking vs broiling? Would love to get some nice charring.
Chris Scheuer says
Hi Nadia,
The best way to cook this inside would be in a pan with a bit of oil. You could also drizzle it with oil and bake it on a sheet pan, then finish off with a bit of broiling to brown it.
Susie says
Love this. Had 11 for fathers day and it was a big hit. Cooked on the Treager so it took about 20 mins. Can’t wait for lunch today. Thanks
Chris Scheuer says
Thanks so much for sharing your results, Susie!
Diane says
I made the Charred Honey Lemon Chicken and it was delicious. However I wasn’t sure what to do with the reserved basting sauce. Did I miss something in the instructions? It says to reserve for dressing. Dressing the chicken? Or the chickpeas maybe? I love your recipes. I have not had a fail yet! I’m waiting for you to write a cookbook. I’ll be the first to purchase it.
Chris Scheuer says
Thanks for noticing that, Diane. I have corrected the recipe. You drizzle the dressing on at the end. I'm so happy you enjoyed it! 💕💕💕
Kathryn says
Doubled recipe for a group of nine. Everyone loved it. Served with a warm potato salad and asparagus. This recipe is a keeper.
Chris Scheuer says
That's awesome, Kathryn! Thanks for sharing your results! Sounds like a wonderful dinner!
Southerner Forever says
Hello, Chris! Just wondering whether the remainder of the basting sauce is used in this recipe or simply reserved for using later?
Chris Scheuer says
Thanks for noticing that. Originally I had use some sauce at the end but then I changed my mind. I'll correct it now.
Sarah says
We made this for a dinner with friends at the weekend. BIG success, all age groups loved it, it was super delicious and easy to prepare ahead. Thank you for yet another fantastic recipe. Sarah
Chris Scheuer says
You're very welcome, Sarah! Thanks for taking the time to share your results!
Christine says
Fantastic....even though we were unable to grill outside, the oven grill still did a great job. I used fresh garlic as I did not have any garlic salt. Great result.
Chris Scheuer says
Awesome! Thanks so much, Christine, it will be helpful to other readers to know this works indoors as well as on the grill!
Jennifer @ Seasons and Suppers says
Such a great meal! Loving that chicken basting sauce and those crispy chickpeas are calling my name, too 🙂