Recipe courtesy of Wolfgang Puck
Grilled Chicken with Blanched Garlic
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 749
- Total Fat
- 52
- Saturated Fat
- 17
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 59
- Cholesterol
- 247
- Sodium
- 1166
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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
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.