Peel 10 cloves of garlic and chop them roughly. Marinate the chicken in red
wine with the garlic and the thyme for 2-4 hours in the refrigerator.
Spread the remaining cloves of garlic with skins on in a small baking dish
in one layer and cover with 1 cup of olive oil. Sprinkle with salt and
pepper and bake for 1 1/2 hoursor until garlic is completly soft. Puree the
garlic through a food mill when it is done . discard the skins and reserve
the puree. When BBQ is ready, remove the chicken from the marinade, pat the
peices dry and salt and pepper them . Cook the chicken on the grillslowly
for about 35 min., turning frequently. Spread the garlic puree over the
chicken and heat it in a 375 oven for 5 min. Serve the chicken on a
platter