1 frying chicken, cut in pieces
2 lg. garlic cloves, slivered
1 lg. bunch fresh parsley, chopped
1/2 c. olive oil
1/2 c. red wine vinegar
Salt and pepper to taste

Wash chicken and pat dry. Salt and pepper each piece and insert 3 or 4 garlic slivers under the skin. Roll in the chopped parsley until completely covered. Wrap each piece separately in waxed paper and chill in the refrigerator at least 8 hours or overnight before cooking. Just before grilling, blend oil and vinegar together. Brush each piece of chicken generously with mixture and place over a slow grill. Baste once or twice during cooking. Grill about 15 minutes on each side. Serve with a rice pilaf and green salad.