Orange 'N Chicken Breasts
garlic cloves, crushed
freshly ground black pepper to taste
split chicken breasts with ribs
1Start fire in grill, placing rack 4 inches above coals (see note).
2Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden.
3Remove from heat; stir in lemon juice, lemon peel, salt and pepper.
4Pour 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.
5Place sheet of foil on hot grill rack.
6Remove chicken from marinade, reserving marinade. Arrange breasts, skin side down, on foil.
7Cook, covered with grill cover, 10 minutes.
8Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade.
9One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze.
10Serve when chicken is golden brown.
11NOTE: Breasts may be baked in oven.
13Marinate breasts in baking dish as directed; drain off and reserve marinade.
14Bake breasts, skin side down, 15 minutes.
15Turn breasts over, brush with marinade.
16Cook 10 minutes longer until cooked through.
17Brush with marmalade; cook 1 to 2 minutes longer to glaze.