Grilled Chicken With Garlic and Parsley

• 2 small whole heads garlic, separated into cloves and peeled
• 1/4 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

1. Preheat a gas, charcoal or electric grill until moderately hot.
2. Bring a small saucepan of water to a boil, add garlic and boil 1 minute.
3. Drain.
4. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
5. Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas.
6. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use.
7. Reserve remaining garlic mixture.
8. When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through.
9. Make sure all pinkness disappears but do not overcook.
10. Meanwhile, melt the butter in a saute pan.
11. Add remaining garlic mixture and saute gently until barely golden.
12. Remove from heat.
13. Add lemon juice and season to taste with salt and pepper.
14. Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each.
15. Serve at once.

garlic, italian parsley, salt, chickens, unsalted butter, lemon juice

Taken from cooking.nytimes.com/recipes/3993 (may not work)