Recipe - Moroccan Barbecued Chicken

1/3 cup Olive oil
1 teaspoon Grated lemon zest
colored part of peel
One half cup Fresh lemon juice
2 tablespoon Julienned fresh mint leaves
+ sprigs for garnish
2 teaspoon Garlic; minced
One half teaspoon Hot paprika
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
4 Chicken wings, tip removed
4 Boneless chicken thighs with
Skin; 1 lb, half lengtwise
Lemon cut or sliced up ; 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 46
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.