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Caribbean Reef Chicken




Source of Recipe


The Recipe Bin






Recipe Introduction


Makes approximately 4 servings





List of Ingredients



• 2 broiler/fryer Chickens - halved
  
• ½ tsp Salt
  
• ¼ tsp Pepper
  
• ½ cup Dark Brown Sugar
  
• 4 tbsp Dark Rum - divided
  
• 1 tbsp Lime Juice
  
• 2 tsp Lemon Pepper
  
• 1 tsp Ginger
  
• ½ tsp Cloves - ground
  
• ¼ tsp Cinnamon
  
• ¼ tsp Garlic powder
  
• 2 drops Hot pepper sauce
  
• 10 oz Chutney - mango
  
• Lemon - sliced
  
• Lime - sliced
  
• Parsley
  






Instructions



1. Sprinkle salt and pepper over washed and dried chicken. Set aside.
   
   
2. In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
   
   
3. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.
   
   
4. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
   
   
5. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley