Category: Chicken

-JUDI M. PHELPS

3 Broiler-fryers chickens, (about 2 lb each), cut in half

Salt and pepper to taste

1 cup Butter or margarine

1/3 cup Lemon or lime juice

1 tbsp Italian seasoning, crushed

2 1/2 tsp Salt

2 Garlic cloves, crushed

3/4 tsp Dry mustard

1/4 tsp Coarse black pepper

1 1/2 cup 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, 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.