Chicken with Lemon, Cumin, and Mint

1. 1

   1.

2. 2

   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.

3. 3

   Add the chicken and turn to coat.

4. 4

   Let stand at room temperature for 30 minutes, turning occasionally.

5. 5

   2.

6. 6

   Preheat the broiler.

7. 7

   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.

8. 8

   3.

9. 9

   Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.

10. 10

    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.

11. 11

    Cover tightly and refrigerate for at least 3 weeks, shaking occasionally.

12. 12

    Pour through a strainer and transfer to a jar.

13. 13

    Discard the zest and refrigerate the oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.