Ingredients:

4 tablespoons softened butter
3 tablespoons freshly squeezed lemon juice
1 clove garlic, finely minced
salt and freshly ground black pepper, to taste
1 (3-1/2 to 4 lb) roasting chicken,cut into 6 serving pieces, rinsed and patted dry
1/2 cup finely minced fresh parsley
1/3 cup vegetable or olive oil
2 tablespoons red wine vinegar
12 chicken livers,trimmed of fat and discolored spots,rinsed and patted dry
12 thin slices of smoked bacon
3 scallions,each cut into 4 pieces, or pickled onions

Methods:

1. In a small bowl, combine the softened butter with the lemon juice,garlic,salt and black pepper.Spread this mixture evenly over the chicken. Place the chicken in a deep plate,cover, and refrigerate for up to 4 hours.
2. In a small bowl, combine the parsley, oil,and vinegar.
3. Season the chicken livers with salt and black pepper.Wrap each liver tightly with a slice of bacon. Thread the wrapped livers, alternating with the scallions, on 3 or 4 skewers. (If you will be serving pickled onions on the side, omit the scallions.)
4. Place the chicken liver brochettes and the chicken pieces on the grill.Grill the livers, turning the skewers several times, until rosy inside,8 to 10 minutes. Baste with the parsley mixture when they’re done.Pass the livers around.
5. In the meantime,keep an eye on the chicken.Adjust the rack over the hot coals; do not let it burn. Remember that chicken takes a while to cook. Baste with the parsley mixture every now and then. When the chicken is cooked through and nicely colored, baste generously with the parsley mixture before serving.