INGREDIENTS:2 Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 cup of Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg 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.
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