Caribbean chicken

Yield: 6 Servings

Measure Ingredient
3 \N Broiler-fryers chickens; (about 2 lb each), cut in half
\N \N Salt and pepper to taste
1 cup Butter or margarine
⅓ cup Lemon or lime juice
1 tablespoon Italian seasoning; crushed
2½ teaspoon Salt
2 \N Garlic cloves; crushed
¾ teaspoon Dry mustard
¼ teaspoon Coarse black pepper
1½ cup Orange marmalade
3 tablespoons Lemon or lime juice
3 tablespoons Butter or margarine

In a small saucepan, melt 1 cup butter over low heat, stir in ⅓ cup lemon or lime juice, Italian seasoning, 2-½ teaspoons salt, garlic, dry mustard, and ¼ teaspoon pepper. Sprinkle each side of chicken halves lightly with salt and pepper. Place chicken on grill skin side up; brush with herb butter. Grill about 4 to 5 inches from medium coals until chicken is tender, about 1 hour. Baste frequently, turn chicken occasionally.

Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3 tablespoons butter in saucepan. Heat, stirring constantly, until melted. About 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush with remaining marmalade mixture; grill about 1 more minute. Makes 6 servings.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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