Moroccan barbecued chicken

1/3 cup olive oil
1 teaspoon grated lemon zest, colored part of peel
1/2 cup fresh lemon juice
2 tablespoons julienned fresh mint leaves sprigs for garnish
2 teaspoons garlic, minced
1/2 teaspoon hot paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 chicken wings, tip removed
4 boneless chicken thighs with skin 1 lb, halved
lemon sliced -- for garnish

Preheat broiler. In large bowl, combine oil. lemon zest, lemon juice, 1 T. of mint leaves, 1 tsp. of the garlic, the paprika, salt and pepper until blended. Add chicken and turn to coat well. Arrange chicken on broiler pan rack. Broil 4-6 inches from heat source for 7 minutes per side, turning once until well browned and cooked through. Transfer chicken to a platter. Sprinkle with remaining 1 Tbsp. mint leaves and 1 tsp. garlic. Garnish with mint sprig and lemon slices.