Title: Grilled Chicken with Garlic
Categories: None
Yield: 6 Servings

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 tb Olive oil (up to 8)
Finely chopped parsley

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
on Mar 5, 97.