Chicken with Garlic & Parsley

This grilled chicken puts garlic front and center, twice. A mix of blanched, sliced garlic and Italian parsley gets stuffed under the skin before grilling, then more of it gets sauteed in butter with lemon juice and spooned over the top as a finishing sauce. Double garlic, double flavor.

Blanching the garlic cloves first is a smart move. Simmering them in water for a few minutes tames the raw bite and makes them sweeter and softer, so they melt into the chicken as it grills instead of staying sharp and pungent. Peel and slice them thin so they lay flat under the skin.

Stuffing the garlic-parsley mixture under the skin rather than on top protects it from direct heat. The skin acts as a shield, keeping the garlic and herbs from burning on the grill while the flavors steam directly into the meat. Five minutes per side over hot charcoal is all the deboned halves need.

Chef Tips

• Loosen the skin gently with your fingers before stuffing. Work carefully so you don’t tear it
• Use Italian flat-leaf parsley, not curly. It has more flavor and wilts better under the skin
• The butter sauce should warm the garlic through without browning it. Keep the heat low
• Squeeze the lemon juice into the butter sauce at the very end so it stays bright

Variations

• Add a few fresh thyme sprigs under the skin with the garlic and parsley
• Use a cast iron grill pan indoors if you don’t have a charcoal grill
• Swap lemon juice for white wine in the butter sauce for a richer finish