- 12 cloves garlic, peeled
- 1/4 Cup Italian parsley leaves
- Salt and freshly ground black pepper, to taste
- 4 chicken breast halves, boneless, skin-on
- 2 Tablespoons unsalted butter
- 1 large lemon, juiced
- 1 Tablespoon parsley, finely chopped
In a small saucepan, blanch the garlic cloves in boiling water for 1 minute. Drain the water and slice the garlic thinly. In a small bowl, toss the garlic with the parsley and a little salt and pepper.
Stuff a little of this 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 it is moderately hot. Grill the chicken for 8 to 10 minutes per side until the meat is cooked through. Do not overcook it.
Once finished, remove the chicken from the grill.
Over medium heat, melt 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.
Pour this sauce over the plated, cooked chicken.