Moroccan barbecued chicken
4 Servings
Ingredients
| Quantity | 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 | Chicken wings, tip removed | |
| 4 | Boneless chicken thighs with | |
| Skin; 1 lb, half lengtwise | ||
| Lemon sliced; for garnish | ||
Directions
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.