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Title: Caribbean Chicken
Categories: Bbq
Yield: 6 Servings
| 3 | Broiler-fryers chickens; (about 2 lb each), cut in half | |
| Salt and pepper to taste | ||
| 1 | c | Butter or margarine |
| 1/3 | c | Lemon or lime juice |
| 1 | tb | Italian seasoning; crushed |
| 2 1/2 | ts | Salt |
| 2 | Garlic cloves; crushed | |
| 3/4 | ts | Dry mustard |
| 1/4 | ts | Coarse black pepper |
| 1 1/2 | c | Orange marmalade |
| 3 | tb | Lemon or lime juice |
| 3 | tb | Butter or margarine |
In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 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@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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