2 tablespoon butter or margarine
2 large cl garlic -- crushed
1 cup fresh lemon juice
2 tablespoon grated lemon peel
salt to taste
freshly ground black pepper -- to taste
2 split chicken breasts -- (4, pieces with
-- ribs),
2-1/2 pounds -- about
1/4 cup orange marmalade
Instructions:
Start fire in grill, placing rack 4 inches above coals (see note).
Melt butter over medium heat in a 1-quart saucepan; add garlic; cook
1 minute, stirring until golden. Remove from heat; stir in lemon juice,
lemon peel, salt, and pepper. Pour mixture over chicken breasts in
a 13 x 9 x 2-inch baking dish; let stand at least 10 minutes or until
the fire is ready. Place sheet of foil on hot grill rack. Remove chicken
from marinade, reserving marinade. Arrange breasts, skin side down,
on foil. Cook, covered with grill cover, 10 minutes. Turn breasts
over; cook, covered, 15 minutes longer until cooked through, brushing
occasionally with reserved marinade. One or two minutes before end
of cooking time, brush breasts with orange marmalade to glaze. Serve
when chicken is golden brown. NOTE: Breasts may be baked in oven.
Heat oven to 400F. Marinate breasts in baking dish as directed; drain
off and reserve marinade. Bake breasts, skin side down, 15 minutes.
Turn breasts over, brush with marinade. Cook 10 minutes longer until
cooked through. Brush with marmalade; cook 1 to 2 minutes longer to
glaze.
