The Brazilians know what they're doing when meat is involved. Fire-grilled chicken with plenty of olive oil and a squeeze of fresh lemon makes a fantastic cookout plate.
3 1/2 pounds broiler-fryer chicken, halved
3 cloves garlic, quartered
2 teaspoons salt
1/3 cup olive oil
1 lemon, cut into wedges
Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish.
In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil.
Pour oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate 2 to 24 hours.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bones side down, on grill rack over drip pan. Cover and grill for 50-60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
Serve chicken with lemon wedges.
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