Saturday, April 12, 2008

Caribbean Reef Chicken


2 broiler/fryer Chickens - halved
½ tsp. Salt
¼ tsp. Pepper
½ cup Dark Brown Sugar
4 tbs. Dark Rum - divided
1 tbs. 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


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.

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