Ingredients
¼cuplime juice,from about 2 limes
¼tspsalt
pinch black pepper
½cupolive oil,(plus 2 tbsp)
4tsphoney
½cupfresh cilantro leaves,packed
4chicken legs,bone in, skin on, thighs and drumsticks attached, or 2 drumsticks and 2 thighs
2chicken breasts,bone in, skin on
1tspsalt
¼tspblack pepper
5tbspdukkah,divided
oil,for the grill grates
¼cuppomegranate seeds,for garnish, optional
6smallpita rounds,for serving
1clovegarlic,finely sliced
½tspsalt
7tbsplemon juice,(from 2 to 3 lemons), to taste
3tbsptahini
¼cupwater,plus more as needed
30ozchickpeas,(2 cans), drained and rinsed
½tspground cumin
2tbspolive oil
3handfuls of baby arugula
1handful fresh mint leaves
1persian cucumber,sliced
Preparation
In a blender, puree the lime juice, salt, pepper, oil, honey, and cilantro leaves until smooth. Set aside 3 tablespoons to dress the salad.
Sprinkle the chicken on both sides with salt, pepper, and 2 tablespoons of the dukkah. Press the dukkah into the chicken. Reserve the rest of the dukkah for sprinkling on the cooked chicken.
In a bowl, toss the chicken with the remaining marinade. Cover and refrigerate for 1 hour or up to overnight.
In a small bowl, stir together the garlic, salt, and lemon juice. Let it sit for 10 minutes (this takes the raw edge off the garlic).
In a food processor, puree the garlic and lemon mixture with the tahini until smooth. Add the water and process again.
Add the chickpeas, cumin, and oil and puree again for at least 1 minute, to obtain a smooth texture.
Taste and add more salt or lemon juice, if desired. Thin with water if necessary to create a spreading consistency.
Build a two-level fire by mounding the coals on one side of the grill, and leave the second side empty. When the coals are hot, with a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.
If using a gas grill, heat one side to high heat and the other to medium-low heat.
Remove the chicken from the marinade. Place the pieces on the hot side of the grill with the skin sides against the grates.
Cook them for1 to 2 minutes, just long enough for the skin to show the grill marks. Turn the chicken over and sear briefly on the other side. The exact timing will depend on the heat of the particular grill.
Move the chicken to the cooler side of the grill. Continue to cook with the skin side up, turning once or twice, until the temperature in the thickest part of the chicken registers 165 degrees F.
Transfer to a platter and let rest for 10 minutes. While it is resting, warm the pita on the grill for a few minutes.
Toss the greens with the dressing: In a bowl, toss the arugula, mint, and cucumber with the reserved 3 tablespoons of the dressing.
On a platter or on individual plates, spread a spoonful of hummus on one side. Arrange the chicken and greens on the platter.
Sprinkle the chicken with more dukkah and the pomegranate seeds, and serve.
