2 Chickens or chicken breasts
2 sm Heads garlic
Water 1/4 c Chopped Italian parsley
Salt and pepper 2 tb Unsalted butter
1 lg Lemon; juiced
If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain. Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, and season to taste with salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. Reserve remaining garlic mixture. Set chicken aside. Prepare hot coals in a grill. When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. Do not
overcook the chicken or it will become dry. Heat the butter in a skillet, add the reserved garlic mixture, and saute a few seconds. Add the lemon juice and adjust seasonings. Heat through. Place the chicken on a large heated platter and spoon the garlic sauce over it.