| 1 | If using whole chickens, halve chickens and bone completely except for wing joint. |
| 2 | If only using breasts, bone completely. |
| 3 | Place the heads of garlic in water to cover in a small saucepan and bring to a boil. |
| 4 | Drain. |
| 5 | Peel the garlic and cut each clove into paper-thin slices. |
| 6 | Toss in a bowl with the parsley, and season to taste with salt and pepper. |
| 7 | Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. |
| 8 | Reserve remaining garlic mixture. |
| 9 | Set chicken aside. |
| 10 | Prepare hot coals in a grill. |
| 11 | When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. |
| 12 | Do not overcook the chicken or it will become dry. |
| 13 | Heat the butter in a skillet, add the reserved garlic mixture, and saute a few seconds. |
| 14 | Add the lemon juice and adjust seasonings. |
| 15 | Heat through. |
| 16 | Place the chicken on a large heated platter and spoon the garlic sauce over it |
