Recipe: Spago Chicken with Garlic (using lemon and parsley, grilled)

SPAGO CHICKEN WITH GARLIC

1 chicken or 2 whole bone-in chicken breasts
2 small heads garlic
Water
1/4 cup chopped fresh Italian parsley
Salt and pepper, to taste
2 tbsp unsalted butter
1 large lemon, juiced

If using whole chicken, halve chicken and, if desired, bone completely except for wing joint. If only using chicken breasts, bone completely. Leave skin intact. Set aside.

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.

Makes 4 servings
Adapted from source: Wolfgang Puck, Spago's in Best Recipes from the Los Angeles Times