🍗 BBQ Chicken & Chickpea Skillet
Serves: 3–4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total: About 40 minutes
Ingredients
- 500 g boneless, skinless chicken thighs or chicken breast
- 1 can (400 g) chickpeas, drained and rinsed
- 1 medium onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¾ cup BBQ sauce
- ½ cup chicken broth or water
- 1 tablespoon tomato paste
- 1 teaspoon honey or brown sugar — optional
- ½ teaspoon red chili flakes — optional
- ½ bell pepper, sliced — optional
- ½ cup shredded cheddar or mozzarella — optional
- Fresh coriander/cilantro or parsley for garnish
Step-by-step
1. Prepare the chicken
Cut the chicken into medium-sized bite-size pieces. Pat it dry with a paper towel.
In a bowl, combine the chicken with:
- Salt
- Black pepper
- Smoked paprika
- Chili powder
- Garlic powder
- Cumin
Toss everything together so the chicken is evenly coated.
2. Get the chickpeas ready
Drain and rinse the chickpeas well. Pat them as dry as possible.
Dry chickpeas are important because they will brown much better in the skillet instead of becoming watery.
3. Brown the chicken
Heat a large skillet over medium-high heat and add the olive oil.
Add the chicken in a single layer. Don’t overcrowd the pan.
Cook for about 3–4 minutes per side, stirring occasionally, until the chicken develops a nice golden-brown color.
The chicken doesn’t need to be completely cooked through yet.
Remove it to a plate and set aside.
4. Cook the onions and peppers
Using the same skillet, add the sliced onion and bell pepper if you’re using them.
Cook for 3–4 minutes, stirring occasionally, until they begin to soften and pick up the browned bits from the chicken.
Add the minced garlic and cook for another 30–60 seconds.
5. Add the chickpeas
Add the drained chickpeas to the skillet.
Cook for 3–5 minutes, stirring occasionally, until they become lightly golden and slightly crispy.
This step gives the chickpeas a delicious roasted flavor.
6. Make the BBQ sauce mixture
Add:
- ¾ cup BBQ sauce
- ½ cup chicken broth or water
- 1 tablespoon tomato paste
- Honey or brown sugar, if using
- Red chili flakes, if using
Stir everything together.
Let the sauce come to a gentle simmer.
7. Return the chicken
Put the browned chicken back into the skillet.
Stir everything together so the chicken and chickpeas are coated in the BBQ sauce.
Reduce the heat to medium-low, cover the skillet, and cook for approximately 8–10 minutes, stirring once or twice.
The chicken should be completely cooked through, with an internal temperature of 74°C / 165°F.
8. Make it cheesy
For an extra-loaded skillet, sprinkle ½ cup shredded cheddar or mozzarella over the top.
Cover the skillet for 1–2 minutes, just until the cheese melts.
You can also place the skillet under a broiler for a minute or two if your skillet is oven-safe.
9. Finish and serve
Turn off the heat and sprinkle fresh cilantro/coriander or parsley over the top.
For extra BBQ flavor, drizzle a little more BBQ sauce over everything.
🌶️ Easy ways to make it even better
- Spicy: Add sliced jalapeños or extra chili flakes.
- Creamy: Stir in 2–3 tablespoons cream cheese at the end.
- Extra smoky: Add a little extra smoked paprika.
- More vegetables: Add corn, zucchini, mushrooms, or spinach.
- High-protein: Increase the chickpeas to 2 cans.
- Extra crispy: Let the chickpeas cook uncovered for a few extra minutes before adding the sauce.
🍚 What to serve with it
This skillet is great with steamed rice, naan, tortillas, mashed potatoes, roasted potatoes, or a simple green salad. You can also eat it straight from the skillet for an easy one-pan meal.
Best tip: If you want the chickpeas to stay slightly crispy, cook them until golden before adding the BBQ sauce, and do
