A recipe for garlic-lovers. No way you can lose with a grilled butterflied chicken with lots of garlic and rosemary and an Argentine sauce that is like parsley pesto. Chimehuin is pronounced like “she may win”. From the Seven Fires Argentine cookbook by Francis Mallmann. Butterflying a chicken is simple if you have a good pair of kitchen/poultry shears, and the chicken cooks faster and more evenly this way.
Ingredients: [‘whole chicken’, ‘coarse salt’, ‘lemon’, ‘fresh rosemary leaf’, ‘garlic’, ‘olive oil’, ‘lemon’, ‘parsley’]
Quantity of Ingredients: [“1 whole chicken, about 2 3/4 pounds “,” coarse salt”,” juice of one lemon (or about 2 tbsp.)”,”1/4 cup fresh rosemary leaf, minced “,”1 head garlic, separated into cloves, smashed, and peeled (see Helpful hint)”,” olive oil, to bush grill pan if using “,””,” minced lemon, confit (u003ca hrefu003d”https://www.geniuskitchen.com/recipe/lemon-confit-478122″”u003eLemon Confitu003c/au003e)””
Number of Servings: Olive Oil
Steps: and Garlic Sauce (u003ca hrefu003d””https://www.geniuskitchen.com/recipe/parsley-olive-oil-and-garlic-sauce-478156″”u003eParsley