Recipe - Caribbean Chicken

JUDI M. PHELPS
3 Broilerfryers chickens;
(about 2 pound each), cut in
half
Salt and pepper to taste
1 cup Butter or margarine
1/3 cup Lemon or lime juice
1 tablespoon Italian seasoning; crushed
2 One half teaspoon Salt
2 Garlic cloves; crushed
Three fourths teaspoon Dry mustard
One fourth teaspoon Coarse black pepper
1 One half 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, 2One half teaspoons salt, garlic, dry
mustard, and One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini