Caribbean reef chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Chickens, broiler/fryer type, halved |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Sugar, brown, dark |
| 4 | tablespoons | Rum, dark, divided |
| 1 | tablespoon | Juice, lime |
| 2 | teaspoons | Pepper, lemon |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Cloves, ground |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Garlic powder |
| 2 | drops | Hot pepper sauce |
| 10 | ounces | Chutney, mango |
| Lemon, sliced | ||
| Lime, sliced | ||
| Parsley | ||
Directions
Sprinkle salt and pepper over washed and dried chicken. Set aside.
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.
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.
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.
Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.
Cook: Jason R. Boulanger, Burlington, Vermont Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94