Yield: 4 Servings
|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||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.