Preparation:
Wine: Raymond Cabernet Sauvignon. Prepare charcoal grill. Place unpeeled garlic cloves in pan of cold water. Bring gradually to boil, lower heat, simmer 3-4 min. Drain. Peel and finely slice. Combine garlic w/parsley.
Stuff half this mixture under the skin of both chicken halves. Season with salt and pepper. Place seasoned chicken over hot charcoal and grill about 5 min. on each side, or until just tender. Meanwhile, melt the butter in a small skillet and saute remaining garlic/parsley mixture w/lemon juice until warmed through; do not brown. Arrange grilled chicken on serving platter, top w/garlic/parsley sauce, and serve immediately. |
