Caribbean Chicken
For this recipe, you will need 3 broiler-fryer chickens, (about 2 pounds each), butter, salt, pepper, lemon or lime juice, Italian seasoning, garlic cloves, dry mustard, and orange marmalade.
To prep for this recipe, cut each of your fryers in half. Peel and crush 2 garlic cloves.
Melt 1 cup of butter over low heat in a medium saucepan. Once the butter melts, add 1/3 cup of lemon or lime juice, 1 tablespoon of Italian seasoning, 2 1/2 teaspoons of salt, the crushed garlic cloves, 3/4 teaspoons of dry mustard, and 1/4 teaspoon of black pepper.
Sprinkle each side of the fryers all around with salt and pepper. Place the chickens on a grill, skin side up. Brush each one with the butter mixture. Grill until tender – about one hour. Baste it frequently with the butter mixture.
In a separate bowl, combine 1 1/2 cup of orange marmalade, 3 tablespoons of lemon or lime juice, and 3 tablespoons of butter. About 5 minutes before the fryers are done, brush them with the marmalade mixture. Let them grill for a minute then brush on more marmalade. Serve hot.
Caribbean Jerk Chicken
This recipe is similar to the first one, but has a few different ingredients and I think it sounds a little more sweet and spicy than the first recipe. For this one, you will need one package of Italian salad dressing mix, brown sugar, vegetable oil, soy sauce, ground cinnamon, ground thyme, ground red pepper, and two and a half pounds of chicken pieces (legs, thighs, breasts – whatever you want to use).
In a medium bowl, combine the packet of Italian dressing, 2 tablespoons of brown sugar, 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 1 teaspoon of ground cinnamon, 1 teaspoon of ground thyme, and 1/2 teaspoon of ground red pepper. Put the chicken in a large pan and pour the dressing mixture over it. Let it marinate in the refrigerator for one hour. Drain and discard the dressing.
Place the chicken pieces on a hot grill. Let them cook until done (30-40 minutes) and remember to turn frequently.