Chicken with garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens or chicken breasts | |
| 2 | smalls | Heads garlic |
| Water | ||
| ¼ | cup | Chopped Italian parsley |
| Salt and pepper | ||
| 2 | tablespoons | Unsalted butter |
| 1 | large | Lemon; juiced |
Directions
If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil.
Drain. Peel the garlic and cut each clove into paper-thin slices.
Toss in a bowl with the parsley, and season to taste with salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. Reserve remaining garlic mixture. Set chicken aside.
Prepare hot coals in a grill. When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. Do not overcook the chicken or it will become dry.
Heat the butter in a skillet, add the reserved garlic mixture, and saute a few seconds. Add the lemon juice and adjust seasonings.
Heat through. Place the chicken on a large heated platter and spoon the garlic sauce over it.