Grilled Chicken With Fried Chickpeas and Honey Hoisin Sauce

This easy weeknight grilled chicken dish combines crispy chickpeas with a sweet yet savory sauce.


  • 2 boneless chicken breasts
  • 1 quart canola oil
  • 1 cup cooked chickpeas
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 4 tablespoons hoisin
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • 1/2 tablespoon chili flakes
  • 1 red onion, thinly sliced
  • 1 cup spinach
  • 1 lime, juiced
  • Salt, to taste


  1. Heat grill pan to medium-high heat and season chicken breasts with salt on each side. Sear on each side for 5 minutes and let rest.
  2. In another sauce pot, heat canola oil on medium-high heat to 350°F. Fry chickpeas until crispy, then place on a sheet tray lined with paper towels. Season with salt and reserve.
  3. In another small saucepan, add 1 tablespoon of vegetable oil and place on medium-high heat. Add garlic and sauté for 3 minutes. Add honey, hoisin, soy, water and chili flakes, and cook for another 5-8 minutes. Remove from heat.
  4. Place spinach and red onions in a bowl and season with lime and salt. Toss to incorporate.
  5. Slice chicken breast into 1/2-inch pieces. Drizzle with hoisin sauce and top with chickpeas, spinach and red onions.