Grilled Chicken With Garlic and Parsley

Ingredients

• 2 small whole heads garlic, separated into cloves and peeled
• ¼ cup chopped Italian parsley leaves
• Salt and freshly ground white pepper to taste
• 2 2-pound chickens, halved and with all but the wings boned
• 2 tablespoons unsalted butter
• 3 tablespoons fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1056 calories; 74 grams fat; 23 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 14 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 85 grams protein; 355 milligrams cholesterol; 375 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat a gas, charcoal or electric grill until moderately hot. Bring a small saucepan of water to a boil, add garlic and boil 1 minute. Drain. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
2. Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. Reserve remaining garlic mixture.
3. When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. Make sure all pinkness disappears but do not overcook.
4. Meanwhile, melt the butter in a saute pan. Add remaining garlic mixture and saute gently until barely golden. Remove from heat. Add lemon juice and season to taste with salt and pepper.
5. Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.