Recipe - Grilled Chicken With Creamy Herb Sauce

6 Chicken breasts, skinned and
boned
4 Garlic cloves, skinned (up
to 6)
Sea salt
1 Lemons, juice of (up to
11/2)
6 tablespoon Olive oil (up to 8)
Finely chopped parsley

The following marinades are from The Complete Meze Table by Rosamond Man.

Cut the breasts into bitesized 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 14 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 46 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@zoo.co.uk on Mar 5, 97.