Caribbean Reef Chicken

**Mandy**'s Note:

This recipe is from Dominica, found on a Caribbean website. Untested by me, posted for ZWT III.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 2 broiler chickens , halved
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup dark brown sugar
• 4 tablespoons dark rum , divided
• 1 tablespoon lime juice
• 2 teaspoons lemon pepper
• 1 teaspoon ginger
• ½ teaspoon clove , ground
• ¼ teaspoon cinnamon
• ¼ teaspoon garlic powder
• 2 drops hot pepper sauce
• 10 ounces chutney , mango
• 1 lemon , sliced for garnish
• 1 lime , sliced for garnish
• parsley , chopped for garnish

Directions:

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.
4. Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.
5. In a blender, place chutney and remaining 2 tablespoons of rum,process to blend.
6. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

Reviews

[pattikay in L.A.]

This has lots of great flavor and goes together easily. I added a lot more hot sauce, which we thought balanced the sweetness of the brown sugar and chutney. It went very well with Chinese Sweet and Sour Vegetables. Thanks for posting!