In this recipe, a bit of roasted garlic oil adds zest to grilled chicken breasts, which are served with a flavorful cucumber relish. Just a tablespoon of oil is used to quickly marinate the boneless, skinless chicken, which is considerably lower in fat than dark-meat chicken with skin.
Garlic oil can be found with other oils at most well-stocked supermarkets. Use it, too, to make salad dressings or other marinades, or as a quick dipping sauce for bread. I like to brush it on meat before barbecuing; minced garlic tends to burn and taste bitter when grilled.