Grilled Chicken Thighs with Chickpeas
by Charlie McCarthy, Sr.
Cookware
- griddle pan
- bowl
- salad bowl
Ingredients
- 4 chicken thighs
- olive oil
- salt
- pepper
- mustard
- 4 tbsp olive oil
- lemon juice
- salt
- pepper
- 200 g piquillo or roasted red peppers
- 400 g chickpeas
- 10 caper berries
- small bunch of basil
Instructions
Step 1
Place a griddle pan over a high heat. Put the chicken thighs on a plate and drizzle with a little olive oil. Season with salt and pepper and toss well to coat. Place in the hot griddle pan, skin side down, and cook for 4-5 minutes, until the skin is dark golden, crisp and marked with griddle lines. Lower the heat and turn the chicken over. Cook for a further 6-8 minutes, turning now and again, until the chicken is cooked through. Remove and set aside to rest for a few minutes.
Step 2
To make the dressing put the mustard into a bowl, add olive oil, lemon juice and salt and pepper. Mix well, then taste and adjust the seasoning as necessary.
Step 3
Place the piquillo or roasted red peppers strips, chickpeas and caper berries in a salad bowl and mix well. Taste and adjust the seasoning as necessary.
Step 4
Mix the small bunch of basil into the chickpea salad, then pour in three-quarters of the dressing. Slice the chicken into chunky slices and place on top of the salad. Toss lightly, drizzle over the remaining dressing and serve.