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.