Halve and bone chickens, leaving first wing joint intact. In a small saucepan, boil water. Immerse garlic cloves for 1 minute; drain. Cut garlic into paper-thin slices. Toss in a small bowl with parsley. Stuff a little of the garlic and parsley mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken). Transfer the chicken to a large plate; cover with plastic wrap and chill until ready to use.

Prepare charcoal grill or preheat a gas grill until moderately hot. Grill chickens for 7 to 10 minutes per side. In a small saucepan on the stove over low heat, melt the butter. Sauté remaining garlic mixture. Add juice of lemon. To serve, divide chicken halves among four large dinner plates. Top with sautéed garlic and parsley.

Source: "http://cjonline.com/stories/051700/foo_vegas.html"

Per Serving (excluding unknown items): 846 Calories; 61g Fat (66.4% calories from fat); 65g Protein; 5g Carbohydrate; trace Dietary Fiber; 347mg Cholesterol; 293mg Sodium. Exchanges: 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat.