Rosemary Garlic Chicken Fingers

Recipe adapted from "Living it Up" by George Hirsch, a BBQ expert who does live demonstrations at BBQ cookoffs. Prep time does not include time to marinade chicken (2 hours).

• Ready In: 43 mins
• Serves: 6

Ingredients

• Carmelized Garlic

• 6  heads garlic
• 2  tablespoons olive oil

• Chicken strips

• 2  lbs  boneless skinless chicken pieces, cut into 1 inch strips (or breasts pounded to 1/2-inch thick)
• 2  tablespoons olive oil
• 1  tablespoon lemon juice
• 1  tablespoon fresh rosemary leaf, chopped
• 1 -2  teaspoon  hot sauce (Tabasco)
•  fresh ground black pepper, to taste

Directions

1. Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
2. Brush with olive oil.
3. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
4. Roast in a 325°F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
5. Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
6. Allow garlic to cool and remove cloves from head.
7. Crush garlic cloves with flat of a knife to puree.
8. Add 1/3 of garlic puree to marinade for chicken strips.
9. Serve remaining puree on the side.
10. For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended.
11. Marinate in the refrigerator for 2 hours.
12. Preheat the grill to high.
13. Place the chicken in a grill basket in a single layer.
14. Place the basket on the grill and cook chicken for 2 to 3 minutes.
15. Turn and cook for 2 minutes, or until done.
16. Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).