Moroccan Barbecued Chicken Recipe

Moroccan Barbecued Chicken Recipe

Prep: 20 minutes
Chill: 1 hour
Cook: 20 minutes
Makes: 4-6 servings

  • ¼ cup Harissa Olive Oil
  • 2/3 cup fresh lemon juice
  • 1 tbsp. grated lemon zest
  • ¼ cup fresh mint leaves, cut into thin strips
  • 2 large cloves garlic, minced
  • 1 tsp. paprika
  • ½ tsp. each salt and pepper
  • 3 lbs. boneless chicken thighs
  • fresh mint springs and lemon wedges to garnish

In a large bowl, combine Harissa olive oil, lemon juice, lemon zest, mint, garlic, paprika, salt and pepper. Mix together thoroughly. Add chicken, turning pieces over a few times to cost well, also pushing marinade up under skin. Cover bowl with plastic wrap and marinade for about 1 hour at room temperature or up to 3 hours refrigerated. Return to room temperature before grilling.

On medium-high, grill chicken for 5 minutes on one side. Turn, and grill for another 5 minutes, and turn again. Continue to grill for 15 minutes or until cooked through.

Transfer to serving platter and garnish with fresh mint and lemon slices.

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