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Recipe: Caribbean Chicken
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CARIBBEAN CHICKEN
3 Broiler-fryers chickens; (about 2 lb each)
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 Garlic cloves; 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
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.
3 Broiler-fryers chickens; (about 2 lb each)
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 Garlic cloves; 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
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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