Moroccan barbecued chicken

Yield: 4 Servings

Measure Ingredient
⅓ cup Olive oil
1 teaspoon Grated lemon zest colored part of peel
½ cup Fresh lemon juice
2 tablespoons Julienned fresh mint leaves + sprigs for garnish
2 teaspoons Garlic; minced
½ teaspoon Hot paprika
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
4 \N Chicken wings, tip removed
4 \N Boneless chicken thighs with
\N \N Skin; 1 lb, half lengtwise
\N \N Lemon sliced; for garnish

Recipe by: Barbara Chernetz, McCall's Magazine, March '96 Preheat broiler.

In large bowl, combine oil. lemon zest, lemon juice, 1 T. mint leaves, 1 tsp. of the garlic, the paprika, salt and pepper until blended. Add chicken and turn to coat well. Arrange chicken on broiler pan rack. Broil 4-6 inches from heat source for 7 minutes per side, turning onc until well browned and cooked through. Transfer chicken to a platter. Sprinkle with remaining 1 Tbsp. mint leaves and 1 tsp. garlic. Garnish with mint sprig and lemon slices.

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