Jan 24, 2014

Chicken Breasts with Skillet-Roasted Tomatoes and ChickpeasRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.25 oz fresh cilantro
  • 4 garlic cloves
  • 1 lb grape tomatoes
  • 1 lemons

Meat / Poultry / Seafood

  • 4 boneless chicken breast halves (with skin), each about 8 oz

Oil and Spices

  • 0.25 tsp crushed red pepper flakes
  • 0.25 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp ground cayenne pepper
  • 1.5 tsp ground cumin
  • 0.75 tsp kosher salt
  • 1 tbsp smoked paprika


  • 1 cans chickpeas (garbanzo beans) (each 15 oz)

Special Equipment

  • 12" cast-iron skillet



  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced or pushed through a press
  • ¼ teaspoon ground cayenne pepper

  • 4 boneless chicken breast halves (with skin), each about 8 ounces
  • 1 tablespoon extra-virgin olive oil
  • 1 pound grape tomatoes
  • 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
  • ½ teaspoon ground cumin
  • 2 garlic cloves, minced or pushed through a press
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup packed fresh cilantro leaves


  1. In a small bowl whisk the marinade ingredients. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.

  2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F) and preheat a 12-inch cast-iron skillet over indirect heat for 10 minutes.

  3. Add the oil and tomatoes to the cast-iron skillet and stir to coat. Cook over indirect medium heat, with the lid closed, until the tomatoes begin to break down, 10 to 12 minutes, stirring occasionally. Add the chickpeas, cumin, garlic, salt, and red pepper flakes and stir to combine. Continue to cook, with the lid closed, until the tomatoes release their juices and the sauce is slightly thickened, about 15 minutes, stirring occasionally. During the last minute of cooking the tomatoes, add the cilantro.

  4. While the tomatoes are cooking, grill the chicken. Remove the chicken from the bag and discard the marinade. Grill the chicken, skin side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes.

  5. Serve the chicken warm with the tomato mixture spooned over the top.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Charles F

great chicken!

Overall, this is pretty good. Mine came out looking like the picture, so I must have done something right. The marinade is great; chicken had plenty of flavor and was moist. I have the Weber 3 burner with skillet insert; the roasted chickpeas/tomatoes is not bad, but eating several bites of roasted chick peas will make you a bit thirsty. They do have a bit of a kick with the red pepper flakes which I enjoyed. I got a bit inpatient with the tomatoes, so mashed them into the chickpeas to get a bit more liquid; there really isn't much of a sauce, as seen by the picture. Enjoy!! Will probably keep the marinade recipe, but won't make the tomato/chickpea mixture every time.

Type of Griller


Would you recommend this recipe? YES

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Chicken Breasts with Skillet-Roasted Tomatoes and Chickpeas