Caribbean reef chicken

Yield: 4 servings

Measure 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
\N \N Lemon, sliced
\N \N Lime, sliced
\N \N Parsley

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

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