Felicity's Garlicky Grilled Chicken

Saw a recipe which I used as a guide. Used breasts instead of pieces, increased the garlic & poached the chicken in the marinade first as my meat was very thick. Finished by browning the chicken for a more appetising appearance. YUM! Great for garlic lovers. Prep time does not include marinating time, as that can vary, depending on the time you have.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  chicken breasts
• 8  cloves garlic, peeled
• 1⁄2 teaspoon salt
• 8 -10  black peppercorns, whole
• 2  lemons, juice of, about ¼ cup
•  parsley, one bunch,about ¼ cup
•  olive oil
•  butter, for frying (optional)

Directions

1. Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
2. Add all other ingredients, except oil and butter to food processor and blend to a paste.
3. With motor running, drizzle in oil until the mixture is a pale green.
4. I used about ¼ cup, but this can vary to taste.
5. Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
6. Melt butter in pan (if using) and turn the heat down.
7. Place chicken breasts in pan with all the marinade and cover.
8. The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
9. After about 10 minutes the steam has helped cooked through the chicken.
10. Remove lid, increase heat (med-high) and brown chicken on both sides.
11. I served this with a side of steamed spinach and “Felicity’s Stuffed Red Peppers”, also here on ‘Zaar.
12. I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.