britannia.org Recipe Bin: Caribbean - Entrees: Poultry

The Recipe Bin: Caribbean - Entrees: Poultry

Caribbean Chicken

3 Broiler/Fryer chickens (about 2 lb each) halved

Salt & pepper to taste

1 cup Butter or margarine

1/3 cup Lemon or lime juice

1 tbsp Italian seasoning; crushed

2½ tsp Salt

2 Garlic cloves; crushed

¾ tsp Dry mustard

¼ tsp Coarse black pepper

1½ 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, 2½ teaspoons salt, garlic, dry mustard, and ¼ 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 approximately 6 servings.

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