INGREDIENTS

INSTRUCTIONS

If using whole chickens, halve chickens and bone completely except  for
wing joint.  If only using breasts, bone completely. 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 15.3mg
Sodium: <1mg
Potassium: 1.7mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g