Grilled Chicken With Garlic and Parsley
Published July 16, 1991
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 small whole heads garlic, separated into cloves and peeled
¼ cup chopped Italian parsley leaves
Salt and freshly ground white pepper to taste
2 2-pound chickens, halved and with all but the wings boned
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
Nutritional analysis per serving (4 servings)
11 grams carbs; 355 milligrams cholesterol; 1073 calories; 30 grams monosaturated fat; 15 grams polyunsaturated fat; 23 grams saturated fat; 75 grams fat; 2 grams fiber; 1263 milligrams sodium; 86 grams protein; 1 gram sugar
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.
Powered by
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.
Private Notes