Grilled Chicken With Garlic and Parsley
- Total Time
- 45 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
746 calories; 52 grams fat; 17 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 59 grams protein; 1150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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