Remove the skins from the chicken (using a paper towel to grasp the skin allows you to do this in a jiff). Using a sharp knife, slice 3-4 shallow cuts into the chicken meat.
In a bowl, whisk together the next 13 ingredients (through cilantro). Transfer marinade into a large ziploc bag and add the chicken. Seal the bag, then move the chicken around in the marinade to coat the chicken completely. Put the bag in the refrigerator overnight (I have done up to 2 days).
For the chickpeas, combine all ingredients in a medium pot. Bring to a boil and simmer 20-30 minutes or until the liquid is quite reduced to ~1/2 c.
Heat the grill on high heat.
Using thongs to hold a wadded up paper towel dipped in vegetable oil, oil the grill grate to prevent sticking. Add the chicken and grill 8-10 minutes. Turn the chicken and grill another 8-10 minutes until internal temperature is 165F. Remove the chicken from the grill and let rest 5 minutes before serving. Serve with the Indian-Spiced Chickpeas. Yield: 4-5 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!