Friday, 11 November 2005

BBQ Caribbean Chicken Recipe

  • 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

  1. 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.
  2. 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.

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