2 chickens or chicken breasts
2 small he garlic
water
1/4 cup chopped Italian parsley
salt and pepper
2 tablespoon unsalted butter
1 large lemon -- juiced
Instructions:
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 sauté‚ 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.
