Recipe#5767

Title: Caribbean Chicken

  Shared and MM by Judi M. Phelps.
  jphelps@shell.portal.com, juphelps@delphi.com, or
  jphelps@best.com

      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
 
  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.