Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken and Dumplings

Recipe courtesy of Sandra Lee

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Chicken Parmesan

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.