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Overhead vertical photo of a presentation platter filled with Charred Honey Lemon Grilled Chicken with Crispy Chickpeas on a wood table.

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!
Course Main Course
Cuisine American, Middle Eastern
Keyword Charred Honey Lemon Chicken, Grilled Chicken
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 347 kcal
Author Chris Scheuer

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 15-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
US Customary - Metric

Instructions

For the rub:

  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.

Recipe Notes

See Café Tips above in the post for more detailed instructions and extra tips.

 

Serves 4-6

Nutrition Facts
Charred Honey Lemon Chicken with Crispy Chickpeas
Amount Per Serving
Calories 347 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 144mg48%
Sodium 912mg40%
Potassium 415mg12%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 10g11%
Protein 30g60%
Vitamin A 540IU11%
Vitamin C 3mg4%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.