CHICKEN WITH GARLIC AND PARSLEY
- 4 4 4chicken breast halves, boneless, skin-on
- 12 12 12cloves garlic, peeled
- 1/4 0.25 0.25cup CUP_USVolumeItalian parsley leaves
- Freshly ground white pepper
- 2 2 2tablespoons TABLESPOON_USVolume(1 ounce) unsalted butter
- Juice of 1 large lemon
- 1 1 1tablespoon TABLESPOON_USVolumeparsley, finely chopped
In a small saucepan, blanch the garlic cloves in boiling water for 1 minute. Drain and slice the garlic thinly. Toss them in a small bowl with the parsley and a little salt and pepper.
Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken). Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use.
Heat a charcoal or gas grill until moderately hot. Grill the chicken 8 to 10 minutes per side until cooked through. Do not overcook.
Heat the butter in a sauté pan and gently sauté the remaining garlic mixture. Add the lemon juice and chopped parsley, and season to taste with salt and pepper.
PresentationPlace the chicken breasts on 4 large heated dinner plates. Top with the sautéed garlic and parsley, Serve with fresh vegetables cooked al dente. Note: Make sure to get the charcoal very hot and let it get coated with gray ash before grilling the chicken. If you are using a gas or electric grill, get it very hot, too, then turn the heat down to medium to cook the chicken.
Wine RecommendationI love Rosé with barbecued chicken. Rosé wine are fresh and fun and ideal for summer. Look for a Provencal wine or perhaps a white Zinfandel from California. Domaine Ott’s classic Rosé is one of the best from the South of France.
This entrée has been on the menu at Spago since we opened. This Chicken with Garlic and Parsley recipe continues to be one of the favorites, probably because it is so simple. Best of all, this chicken recipe is fast and easy to make.