Spiced Chicken With Chickpea and Cucumber Salad

Ingredients

• 1  15-ounce can chickpeas, rinsed
• 1/2  English cucumber, thinly sliced
• 1/2  cup  torn basil leaves
• 1  small shallot, thinly sliced
• 2  tablespoons  olive oil
• 2  teaspoons  sherry vinegar or red wine vinegar
• kosher salt and black pepper
• 2  tablespoons  sesame seeds
• 2  teaspoons  paprika
• 8  bone-in, skin-on chicken thighs (about 2 1/2 pounds)

Directions

1. In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.
2. Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad.