Instructions: Grind garlic to paste in mortar or small food processor. Work in salt, olive oil and lemon to create mayonnaise-like consistency.

Cut chicken into 6 to 8 pieces, slashing each piece (except wings) to the bone 2 to 3 times against grain of meat. Rub pieces with sauce, cover and refrigerate 1 to 3 hours.

Grill chicken pieces over medium heat until juices run clear, 10 to 12 minutes per side.

This recipe yields 4 servings.

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