Moroccan Barbecued Chicken
Recipe By : Barbara Chernetz, McCall's Magazine, March '96
1/3 cup olive oil
1 teaspoon grated lemon zest -- colored part of peel
1/2 cup fresh lemon juice
2 tablespoons julienned fresh mint leaves -- + sprigs for garnish
2 teaspoons garlic -- minced
1/2 teaspoon hot paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 chicken wings, tip removed
4 boneless chicken thighs with skin -- 1 lb, halved lengtwi
lemon sliced -- for garnish
Preheat broiler. In large bowl, combine oil. lemon zest, lemon juice, 1 T. of 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 once 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.