For centuries garlic has ranked high among foods that help prevent disease largely due to its high concent of organosulphide compounds and antioxidant activity.
And what's so great about garlic is that is makes food taste
great.
Try this recipe from Foodland Ontario. It will soon become a family favourite.
Argentinean Garlic Chicken
 
This easy and colourful dish is even good cold the next day - so plan for leftovers. For Chilean flavours, substitute cilantro for parsley; for Peruvian, use basil instead. Cook extra corn the day before and chill to use here.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves six
Sauce:  
2 cups (500 mL) fresh parsley leaves, stems removed
1/2 cup (125 mL) chopped Spanish onion 
8 cloves garlic, minced
1/3 cup (75 mL) white vinegar
1 tbsp (15 mL) dried oregano
1/2 tsp (2 mL) each hot pepper flakes and salt
1/4 tsp (1 mL) pepper
2/3 cup (150 mL) olive oil
3 tomatoes, seeded and diced
2 cobs cooked sweet corn (2 cups/500 mL kernels)
Chicken:  
1 tsp (5 mL) each salt, pepper, dried oregano, ground cumin and
garlic and onion powders
6 boneless skinless chicken breasts
Sauce: In food processor, combine parsley, onion, garlic,
vinegar, oregano, hot pepper flakes, salt and pepper; process
until finely chopped. With motor running, slowly add oil and
process until well blended but with coarse texture. Pour into
bowl. Stir in half the tomatoes. Cut corn from cobs; stir into
bowl.
Chicken: Combine salt, pepper, oregano, cumin and garlic and
onion powders; sprinkle about 1/2 tsp (2 mL) on each side of
each chicken breast.
Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for three to five minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.
