Blend olive oil, garlic, preserved lemon, oregano, mustard, and black pepper in a small bowl.
Pat the chicken thighs dry with a paper towel and place in a gallon zip-lock bag. Pour 1/3 cup
marinade mixture over the thighs. Seal the bag and toss to coat. Allow chicken to marinate one
hour at room temperature.
Preheat grill on medium-high. Place thighs on grill and grill 10 minutes. Turn and continue to grill
until an instant-read thermometer reads 180 degrees, approximately another 8 to 10 minutes.
While chicken is cooking, mash the avocado and mix with remaining garlic/oil/lemon mixture. This
can be done by hand or in a blender or food processor.
Serve thighs with the avocado/lemon/garlic sauce. Rice is a very nice accompaniment.
By Draeger’s Dan & Kathleen Taggart
