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- 3 pounds chicken cut into serving pieces
- 3 heads garlic
- 1/2 bottle Cabernet wine
- 2 to 3 sprigs rosemary
- 1/2 cup virgin olive oil
- 1 dash Salt and black pepper to taste
Marinate the chicken in the wine, the cloves from one head of garlic and the rosemary for 4 hours in the refrigerator. About an hour before dinner, remove the chicken from the refrigerator.
Build a charcoal fire. When the flames have died down and there is a nice bed of coals, remove the chicken from the marinade, pat the pieces dry, and season with salt and pepper. Take the remaining two heads of garlic, cut the tops off to reveal the top cloves and make individual aluminum foil "cups" for them. Pour olive oil over the garlic heads liberally, and place on the grill.
Cook the chicken on the grill, turning frequently until nicely browned and cooked to the degree that you prefer.
When the garlic cloves are softened, take them off the grill and pour the oil into a small bowl. Let the garlic heads cool enough for handling and then pinch the soft cloves out into the bowl. Mash the garlic cloves and oil into a paste, spread it on the chicken pieces and wrap each piece in aluminum foil.
Return the chicken to the grill for 5 minutes to heat through.
Makes 4 servings
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Adrienne’s Garlic Chicken
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.