Grilled chicken with garlic

Yield: 6 Servings

Measure Ingredient
6 \N Chicken breasts, skinned and boned
4 \N Garlic cloves, skinned (up to 6)
\N \N Sea salt
1 \N Lemons, juice of (up to 1-1/2)
6 tablespoons Olive oil (up to 8)
\N \N Finely chopped parsley

The following marinades are from The Complete Meze Table by Rosamond Man.

Cut the breasts into bite-sized cubes and put in a shallow dish. Crush the garlic with the salt until quite pulpy.

Mix in the lemon juice, then whisk into the oil. Pour over the chicken and leave, covered, for 1-4 hours, turning the pieces once or twice.

Put a large amount of chopped parsley on a plate. Thread the chicken onto small skewers [the author uses small bamboo skewers which she has soaked in water or lemon juice beforehand; I've tried the lemon juice trick and it gives a great taste] and roll each skewer in parsley then cook, under a hot grill or over a hot barbecue, oil grid first, for about 4-6 minutes, turning them to golden all over and basting with the marinade, or extra oil if necessary.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 5, 97.

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