Chicken with Garlic

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.