Sesame-Lemon Chicken & Salad

1 T. toasted sesame seeds
1 T. finely grated lemon zest
2 t. dried thyme
1/2 t. sugar
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs, trimmed (2 to 2-1/2 pounds)
1 T. fresh lemon juice
2 T. red wine vinegar
2 T. extra-virgin olive oil
2 romaine lettuce hearts, chopped (about 8 cups)
1 cucumber, chopped
1 tomato, chopped
2 c. lightly salted pita chips, crushed

Preheat the broiler.

Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 t. salt and 1/4 t. pepper in a spice grinder; pulse until the seeds are slightly cracked.

Season the chicken with salt and all but about 1-1/2 T. of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees, 8-10 minutes per side.

Make the dressing:  Mix 1 T. of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil.

When the chicken is done, whisk 1 T. of the pan drippings into the dressing. Add the lettuce, cucumber, tomato, and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 T. rub and serve with the salad.

Serves 4.

Food Network Magazine, July/August 2013, p. 124.