Moroccan Barbequed Chicken with Lemon and Mint

Serves: 4-6


¼ Flying Olive Lemon, Garlic, Gremolata, Harissa, Chipotle, or a Single Varietal of Choice, or a Combination

½ Tbsp fresh lemon zest (zest first, then squeeze for juice)

¼ cup fresh lemon juice

¼ cup fresh mint leaves, cut into thin strips

2 large cloves of garlic

1 tsp paprika, your choice of mild or hot

½ tsp salt

½ tsp freshly ground black pepper

1 ½ - 2 pounds of chicken breasts, sliced if thick

Garnishes: fresh mint sprigs, lemon wedges, if desired


In a large bowl, combine the Flying Olive Extra Virgin Olive Oil of Choice, lemon zest, lemon juice, mint, garlic, paprika, salt, and pepper. Whisk together thoroughly.

Add chicken pieces and turn to coat. Place in a zip-lock bag and place in the refrigerator for 3 hours or at room temperature for 1 hour. Flip occasionally. Return the chicken to room temperature before grilling.

Preheat lightly oiled grill to medium-high. Remove chicken from marinade and discard marinade. Grill chicken for 5 minutes on one side. Turn; grill 5 minutes on other side.   Continue to grill for a total of 14-17 minutes until cooked through. Do not overcook.

Transfer to a plate and cover with foil. Let rest for a few minutes. Garnish servings with the fresh mint sprigs and lemon wedges, if desired. Serve.

Submitted by Barb L.