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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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.
Makes 4 servings
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