Chicken with Garlic and Parsley

Chicken with Garlic and Parsley
Staff Writer

Grilled Chicken

This recipe makes chicken succulent and simple. A profile of rustic Italian flavors both refined and aproachable takes this classic dish right from the chef's kitchen to yours. 

4
Servings
52
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
8g
6%
Protein
2g
4%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
18mg
2%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
28mg
4%
Selenium, Se
1µg
2%
Sodium, Na
120mg
8%
Water
11g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.