Grilled Chicken with Blanched Garlic
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.
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, 1986
Recipe courtesy of Bobby Flay
Recipe courtesy of Guy Fieri
Recipe courtesy of Emeril Lagasse