Recipe: Caribbean Chicken

Caribbean Chicken
Source: JUDI M. PHELPS

3 Broiler-fryers chickens; (about 2 lb each), cut in half
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 cups 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