This is an easy but tasty recipe for grilled chicken that is sure to be a crowd pleaser. The crunchy bits of marinade are absolutely delish! I like boneless, skinless thighs but use breast if you prefer and adjust the cooking time accordingly.
2 tbsp fresh mint, chopped
2 tbsp cilantro, chopped
1/4 c grated onion
2 tbsp fresh squeezed lemon juice
1 tsp kosher salt
2 tbsp olive oil
2 tsp Ras el Hanout
8 boneless, skinless chicken thighs
In a large glass bowl combine mint, cilantro, onion, lemon juice, salt, olive oil and Ras el Hanout. Stir to combine.
Rinse chicken in cold water and pat dry with paper towels. Add to marinade and stir to ensure chicken is well coated with marinade.
Cover and refrigerate at least hour or up to 6 hours. Stir half way through to ensure even distribution of the marinade.
Prepare BBQ or grill by pre-heating, scraping and brushing with oil. Remove thighs from marinade and grill over medium high heat for 4-6 minutes per side until juices run clear.
Serve with couscous or Fragrant Rice and your favourite veg.