| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Chicken, Fruits |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
lg |
Cloves garlic, crushed |
| 1 |
c |
Fresh lemon juice |
| 2 |
tb |
Grated lemon peel |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
| 2 |
|
Split chicken breasts (4 pieces with ribs), |
|
|
About 2 1/2 pounds |
| 1/4 |
c |
Orange marmalade |
INSTRUCTIONS
Start fire in grill, placing rack 4 inches above coals (see note). Melt
butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute,
stirring until golden. Remove from heat; stir in lemon juice, lemon peel,
salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch
baking dish; let stand at least 10 minutes or until the fire is ready.
Place sheet of foil on hot grill rack. Remove chicken from marinade,
reserving marinade. Arrange breasts, skin side down, on foil. Cook,
covered with grill cover, 10 minutes. Turn breasts over; cook, covered, 15
minutes longer until cooked through, brushing occasionally with reserved
marinade. One or two minutes before end of cooking time, brush breasts
with orange marmalade to glaze. Serve when chicken is golden brown. NOTE:
Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in
baking dish as directed; drain off and reserve marinade. Bake breasts, skin
side down, 15 minutes. Turn breasts over, brush with marinade. Cook 10
minutes longer until cooked through. Brush with marmalade; cook 1 to 2
minutes longer to glaze.
Makes 4 servings
[ REDBOOK; July 1990 ]
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