Moroccan-style chicken with olives
2 tsp, grated
Pitted Kalamata olives
1 tsp, grated peeled fresh
1 tsp, crushed
Uncooked boneless skinless chicken thigh(s)
20 oz, 4 (5-ounce thighs)
2 medium, each cut into 4 wedges
¼ cup(s), flat-leaf
- Combine lemon zest, oil, ginger, fennel seeds, cinnamon, cumin, cardamom, and salt in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours.
- Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare a medium-high fire.
- Remove chicken from bag. Place chicken on grill rack and grill, turning occasionally, until chicken is cooked through, about 15 minutes. Just before chicken is done, place lemon wedges on grill rack and grill, turning once, until lemons are lightly marked and slightly softened, 2–3 minutes. Transfer chicken and lemons to platter. Sprinkle chicken with olives and parsley.
- Serving size: 1 chicken thigh and 4 olives