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
Lemon, sliced
Lime, sliced

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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