Caribbean Reef Chicken

Submitted by Mandy

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

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 8

ingredients

• 2 broiler chickens, halved
• 2.46 ml salt
• 1.23 ml pepper
• 118.29 ml dark brown sugar
• 59.16 ml dark rum, divided
• 14.79 ml lime juice
• 9.85 ml lemon pepper
• 4.92 ml ginger
• 2.46 ml clove, ground
• 1.23 ml cinnamon
• 1.23 ml garlic powder
• 0.13 ml hot pepper sauce
• 283.49 g 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

[patti k.]

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 Recipe #214769. Thanks for posting!