Caribbean Chicken

Course : Grilling
Serves: 6
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3 medium broiler-fryers chickens -- cut up
1 teaspoon salt and pepper to taste
1 cup butter or margarine
1/3 cup lemon or lime juice
1 tablespoon Italian seasoning -- crushed
2 1/2 teaspoons salt
2 cloves garlic -- crushed
3/4 teaspoon dry mustard
1/4 teaspoon coarse black pepper
1 1/2 cups orange marmalade
3 tablespoons lemon or lime juice
3 tablespoons butter or margarine

Preparation / Directions:

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.

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