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Caribbean Chickenchicken, bar-b-q 3 broiler-fryers chickens; (about 2 lb each), cut in 1 salt and pepper to taste 1 cup butter or margarine 1/3 cup lemon or lime juice 1 tablespoon italian seasoning; crushed 2 1/2 teaspoon salt 2 garlic cloves; crushed 3/4 teaspoon dry mustard 1/4 teaspoon coarse black pepper 1 1/2 cup orange marmalade 3 tablespoon lemon or lime juice 3 tablespoon 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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