Grilled Chicken With Garlic and Parsley

Name: Grilled Chicken With Garlic and Parsley
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small whole heads garlic, separated into cloves and peeled; 1/4 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

Recipe from "The Wolfgang Puck Cookbook"

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 4(15)
Comments: Read comments

Featured in: Chefs Come and Chefs Go, But for Puck, the Flavor Lingers

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.