Ingredients

The following ingredients have 6 Servings
  • 2 lbs chicken thighs, boneless and skinless ( or sub chicken breasts)
  • 2 teaspoons kosher salt
  • 2 tablespoons ras el hanout spice blend
  • 4 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • lemon zest from one small lemon, plus juice for the end
  • parsley or mint for garnish or Preserved Lemon Gremolata! 

Instruction

  • Pre-heat the grill to medium-high. (See notes for stovetop)
  • Make a paste with the olive oil, ras el hanout, salt, garlic and lemon zest, mixing together in a medium bowl.
  • Add the chicken, and toss to coat all sides well. You could do this a day before and refrigerate.
  • Grill the thighs over medium-high heat, getting good grill marks on both sides. Move to a cooler side of grill, cover, and grill until cooked through (to 170 F), or place in a warm 350F oven to finish.
  • Right before serving, Squeeze with lemon and sprinkle with fresh herbs (mint and/or parsley) or make the flavorful Preserved Lemon Gremolata, and spoon over top.