Grilled Chicken With Blanched Garlic
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (1-ounce)1 large
Lemon (juiced)Directions:
1
Halve and bone the chickens completely, leaving the first wing joint intact
2
In a small saute pan, blanch the garlic cloves in boiling water for 1 minute
3
Drain
4
Cut the garlic into paper-thin slices
5
Toss them in a small bowl with the parsley and a little salt and pepper
6
Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken)
7
Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use
8
Heat a charcoal or gas grill until moderately hot
9
Grill the chickens 7 to 10 minutes per side, or just until the pinkness disappears
10
Do not overcook
11
Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture
12
Add the lemon juice and season, to taste, with salt and pepper
13
Divide the chicken halves among 4 large heated dinner plates
14
Top with the Sauteed garlic and parsley
15
Serve with fresh vegetables cooked al dente