Instructions: Wipe the chicken halves thoroughly.

Loosen the side from the meat making two pockets one at the breast end and one at the leg end.

Place the garlic cloves in a small saucepan of cold water and bring to the boil.

Cook for 2 minutes then drain and chop the cloves.

Mix the cooked chopped garlic and parsley together and use half the mixture to stuff in the pockets.

Season the chicken with salt and pepper.

Grill the chicken halves for about 20 minutes at mediumhigh heat turning frequently until they are crisp and golden and cooked through.

Heat the olive oil in a small saucepan add the remaining garlic and parsley mixture and cook gently.

Season with salt and pepper.

Spoon over the chicken and serve.

Serves 2

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