Grilled chicken with garlic
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | Chicken breasts, skinned and boned | |
4 | Garlic cloves, skinned (up to 6) | |
Sea salt | ||
1 | Lemons, juice of (up to 1-1/2) | |
6 | tablespoons | Olive oil (up to 8) |
Finely chopped parsley |
Directions
The following marinades are from The Complete Meze Table by Rosamond Man.
Cut the breasts into bite-sized cubes and put in a shallow dish. Crush the garlic with the salt until quite pulpy.
Mix in the lemon juice, then whisk into the oil. Pour over the chicken and leave, covered, for 1-4 hours, turning the pieces once or twice.
Put a large amount of chopped parsley on a plate. Thread the chicken onto small skewers [the author uses small bamboo skewers which she has soaked in water or lemon juice beforehand; I've tried the lemon juice trick and it gives a great taste] and roll each skewer in parsley then cook, under a hot grill or over a hot barbecue, oil grid first, for about 4-6 minutes, turning them to golden all over and basting with the marinade, or extra oil if necessary.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 5, 97.
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