Chicken with Garlic
Yield
4 servingsPrep
15 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 2 | heads |
garlic
|
*
|
| 1 | x |
water
|
*
|
| ¼ | cup |
italian parsley
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | large |
lemon
juiced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 2 | heads |
garlic
|
*
|
| 1 | x |
water
|
*
|
| 59 | ml |
italian parsley
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 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 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.
