Serves 6
• 2 tablespoons melted butter, for marinade
• 2 tablespoons olive oil, for marinade
• 1/4 teaspoon pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 whole chicken, cut into 8 pieces
• 2 tablespoons melted butter
• 1 tablespoon olive oil
• 2 tablespoons chopped shallots
• 2 tablespoons chopped parsley
• 1 tablespoon crushed garlic
• juice of 1 lemon
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In a bowl combine melted butter and oil with pepper flakes, salt and pepper. Marinate chicken in the mixture for about 15 to 30 minutes.
When ready to cook, preheat griller. Remove chicken from marinade. Pour marinade in a saucepan and boil. Set marinade aside.
Place chicken on griller skin side down. While cooking, baste chicken frequently with the cooked marinade. Grill for about 5 to 8 minutes each side, turning once.
Meanwhile, in a mixing bowl, combine the remaining melted butter, 1 tablespoon of the olive oil, chopped shallots and parsley, garlic and lemon juice. Mix well. Set aside.
Before chicken is completely cooked, brush shallot-parsley mixture over chicken pieces. Continue cooking about 1 minute or until juices run clear when chicken thigh is pricked with a fork. Serve warm.
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