- Zest of 1 lemon, removed with a vegetable peeler
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/3 cup lemon oil or olive oil
- 2 tablespoons finely shredded fresh mint leaves
- 2 garlic cloves, minced
- 1/2 teaspoon paprika, preferably hot
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 chicken wings, bony tips removed and discarded
- 4 boneless chicken thighs, halved lengthwise
- Lemon wedges for serving
- Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
- Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
- Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
- To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.