Step 1

Pre-heat the grill to medium-high.

Step 2

Make a paste with the olive oil, ras el hanout, salt, garlic and lemon zest, mixing together in a small bowl.

Step 3

In a medium bowl, toss the paste with the chicken, coating all sides well. You could do this a day before and refrigerate.

Step 4

Grill the thighs over medium-high heat, getting good grill marks on both sides. Move to a cooler side of grill, cover, and grill until cook through ( to 170 F), or place in a warm 350F oven to finish.

Step 5

Right before serving, Squeeze with lemon and sprinkle with fresh herbs (mint and/or parsley).

Step 6

Or make the Preserved Lemon Gremolata, and spoon over top.