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1
Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
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2
Brush with olive oil.
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3
Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
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4
Roast in a 325u00b0F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
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5
Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
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6
Allow garlic to cool and remove cloves from head.
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7
Crush garlic cloves with flat of a knife to puree.
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8
Add 1/3 of garlic puree to marinade for chicken strips.
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9
Serve remaining puree on the side.
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10
For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended.
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11
Marinate in the refrigerator for 2 hours.
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12
Preheat the grill to high.
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13
Place the chicken in a grill basket in a single layer.
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14
Place the basket on the grill and cook chicken for 2 to 3 minutes.
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15
Turn and cook for 2 minutes, or until done.
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16
Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).
