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Rating: 
Title: Caribbean Chicken
Yield: 0 Servings
Ingredients
3 broiler-fryers chickens;
-(about 2 lb each),
cut in
1 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
Instructions
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.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Yield: 6 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : chicken
Preparation Time: 0:00

Title: Caribbean Chicken
Yield: 0 Servings
Ingredients
3 broiler-fryers chickens;
-(about 2 lb each),
cut in
1 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
Instructions
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.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Yield: 6 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : chicken
Preparation Time: 0:00
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