| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Caribbean |
Chicken, Bar-b-q |
6 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 3 |
|
Broiler-fryers chickens; (about 2 lb each), cut in half |
|
|
Salt and pepper to taste |
| 1 |
c |
Butter or margarine |
| 1/3 |
c |
Lemon or lime juice |
| 1 |
tb |
Italian seasoning; crushed |
| 2 1/2 |
ts |
Salt |
| 2 |
|
Garlic cloves; crushed |
| 3/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Coarse black pepper |
| 1 1/2 |
c |
Orange marmalade |
| 3 |
tb |
Lemon or lime juice |
| 3 |
tb |
Butter or margarine |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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