3 broiler-fryers chickens, (about 2 lb each), cut in
1 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
Directions
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
Servings: 6 servings
Caribbean Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to track the history of recipes far back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. During Roman times 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, mint and dill. During the succeeding few centuries, the upper classes tried to serve up the most extravagent banquests, and as a result the best cooks and their recipe collections increased in prestige. However, it was during the 1800s the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes common in their social group. By the time we get to the twentieth century, cookery books are increasing in popularity as a result of increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Caribbean Chicken recipe.
