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Caribbean Chicken
2 1/2 tsp salt
3 broiler-fryers chickens,(about 2 lb each), cut in half
1/4 tsp coarse black pepper
salt and pepper to taste
1 cup butter or margarine
1/3 cup lemon or lime juice
1 Tbsp Italian seasoning, crushed
2 1/2 tsp salt
2 garlic cloves, crushed
3/4 tsp dry mustard
1/4 tsp coarse black pepper
1 1/2 cup orange marmalade
3 Tbsp lemon or lime juice
3 Tbsp 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.
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Caribbean Chicken 02