Rosemary Garlic Chicken Fingers

Total Time: 43 mins Preparation Time: 35 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 6 heads garlic
• 2 tablespoons olive oil
• 2 lbs boneless skinless chicken pieces, cut into 1 inch strips (or breasts pounded to 1/2-inch thick)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh rosemary leaf, chopped
• 1 -2 teaspoon hot sauce (tabasco)
• fresh ground black pepper, to taste

Recipe

• 1 carmelized garlic: lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
• 2 brush with olive oil.
• 3 place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
• 4 roast in a 325°f oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
• 5 cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
• 6 allow garlic to cool and remove cloves from head.
• 7 crush garlic cloves with flat of a knife to puree.
• 8 add 1/3 of garlic puree to marinade for chicken strips.
• 9 serve remaining puree on the side.
• 10 for chicken: in shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, carmelized garlic, rosemary, hot sauce and pepper until well blended.
• 11 marinate in the refrigerator for 2 hours.
• 12 preheat the grill to high.
• 13 place the chicken in a grill basket in a single layer.
• 14 place the basket on the grill and cook chicken for 2 to 3 minutes.
• 15 turn and cook for 2 minutes, or until done.
• 16 serve with carmelized garlic and a dipping sauce such as memphis-style barbecue sauce (memphis-style barbecue sauce here on zaar).