2    Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 c  Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg Lemon; juiced

If using whole chickens, halve chickens and bone completely except for wing
joint. If only using breasts, bone completely. Place the heads of garlic
in water to cover in a small saucepan and bring to a boil. Drain. Peel the
garlic and cut each clove into paper-thin slices. Toss in a bowl with the
parsley, and season to taste with salt and pepper. Loosen the chicken skin
and stuff about 2 teaspoons garlic mixture between the skin and the meat.
Reserve remaining garlic mixture. Set chicken aside. Prepare hot coals in a
grill. When the coals are ready, grill the chicken 5 to 7 minutes on each
side, or until the flesh is no longer pink. Do not overcook the chicken or
it will become dry. Heat the butter in a skillet, add the reserved garlic
mixture, and saute a few seconds. Add the lemon juice and adjust
seasonings. Heat through. Place the chicken on a large heated platter and
spoon the garlic sauce over it.