Grilled Chicken with Blanched Garlic

Name: Grilled Chicken with Blanched Garlic
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 whole chickens, about 2 pounds each; 2 small heads garlic, separated into cloves and peeled; 1/4 cup Italian parsley leaves; Kosher salt; Freshly ground white pepper; 2 tablespoons (1-ounce) unsalted butter; 1 large lemon, juiced

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Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Ingredients

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2 whole chickens, about 2 pounds each

2 small heads garlic, separated into cloves and peeled

1/4 cup Italian parsley leaves

Kosher salt

Freshly ground white pepper

2 tablespoons (1-ounce) unsalted butter

1 large lemon, juiced

Directions

Halve and bone the chickens completely, leaving the first wing joint intact.
In a small saute pan, blanch the garlic cloves in boiling water for 1 minute. Drain. Cut the garlic into paper-thin slices. Toss them in a small bowl with the parsley and a little salt and pepper.
Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken). Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use.
Heat a charcoal or gas grill until moderately hot. Grill the chickens 7 to 10 minutes per side, or just until the pinkness disappears. Do not overcook.
Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture. Add the lemon juice and season, to taste, with salt and pepper.
Divide the chicken halves among 4 large heated dinner plates. Top with the Sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.