Yield: 6 Servings
|-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|
|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|
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@...