Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.
- 6 tablespoons olive oil, divided, plus more
- 1 15-ounces can chickpeas, rinsed
- 4 sprigs thyme
- 1/4 teaspoon crushed red pepper flakes
- 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds total)
- Kosher salt, freshly ground pepper
- 3 cups arugula with tender stems
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Flaky sea salt (such as Maldon)
- Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
- Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
- Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.