Caribbean chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 3 | Broiler-fryers chickens; (about 2 lb each), cut in half | |
| 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 | 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 |
Directions
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@...