-
1
Halve and bone the chickens completely, leaving the first wing joint intact.
-
2
In a small saute pan, blanch the garlic cloves in boiling water for 1 minute.
-
3
Drain.
-
4
Cut the garlic into paper-thin slices.
-
5
Toss them in a small bowl with the parsley and a little salt and pepper.
-
6
Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken).
-
7
Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use.
-
8
Heat a charcoal or gas grill until moderately hot.
-
9
Grill the chickens 7 to 10 minutes per side, or just until the pinkness disappears.
-
10
Do not overcook.
-
11
Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture.
-
12
Add the lemon juice and season, to taste, with salt and pepper.
-
13
Divide the chicken halves among 4 large heated dinner plates.
-
14
Top with the Sauteed garlic and parsley.
-
15
Serve with fresh vegetables cooked al dente.
