Charcoal-Grilled Chicken w/ Garlic
Charcoal-Grilled Chicken w/ Garlic (60)
Yields: 4 Servings
- 1 Chicken for frying
- 2 Garlic Heads
- ½ Bottle Red Wine
- 3 Sprigs Thyme – Fresh
- 1 Cup Olive Oil
1. Cut the chicken into serving pieces; peel 10 cloves of garlic and chop them roughly. Marinate the chicken in ½ bottle of red wine with the chopped garlic and thyme for 2-4 hours in the refrigerator.
2. Spread the remaining cloves of garlic, with the skins on, in a small baking dish in one layer and cover with the olive oil. Sprinkle with salt and pepper and bake at 300 degrees for 1 ½ hours or until the garlic is completely soft. Puree the garlic through a food mill when it is done. Discard the skins and reserve the puree.
3. Prepare the charcoal fire. When the fire is ready, remove the chicken from the marinade, pat the pieces dry and pepper them. Cook the chicken on the grill slowly for about 35 minutes, turning frequently. Spread the garlic puree over the chicken and heat it in a 375 degree oven for 5 minutes. Serve the chicken on a platter.