Caribbean Chicken

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Caribbean Chicken

2 1/2 ts Salt
3 Broiler-fryers chickens; 2 Garlic cloves; crushed
-(about 2 lb each), cut in 3/4 ts Dry mustard
-half 1/4 ts Coarse black pepper
Salt and pepper to taste 1 1/2 c Orange marmalade
1 c Butter or margarine 3 tb Lemon or lime juice
1/3 c Lemon or lime juice 3 tb Butter or margarine
1 tb Italian seasoning; crushed

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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