Caribbean Chicken
 
           -JUDI M. PHELPS                 2 1/2 ts Salt
      3    Broiler-fryers chickens;            2    Garlic cloves; crushed
           -(about 2 lb each), cut in        3/4 ts Dry mustard
           -half                             1/4 ts Coarse black pepper
           Salt and pepper to taste        1 1/2 c  Orange marmalade
      1 c  Butter or margarine                 3 tb Lemon or lime juice
    1/3 c  Lemon or lime juice                 3 tb Butter or margarine
      1 tb Italian seasoning; crushed     
 
  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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