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.
