Caribbean Chicken

Split broilers finished off with a chutney glaze. These are done in the oven but could be adapted to the grill. Easily doubled.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• 1  broiler chicken, halved
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup dark brown sugar
• 2  tablespoons dark rum, divided
• 1⁄2 tablespoon lime juice
• 1  teaspoon lemon pepper
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon ground cinnamon
• 1⁄8 teaspoon garlic powder
• 2  drops  hot pepper sauce (or more to taste)
• 5  ounces mango chutney
•  lemon slice (for garnish)
•  lime slice (for garnish)
•  fresh parsley, for garnish

Directions

1. Preheat oven to 400°F Coat a large, shallow baking pan with nonstick cooking spray.
2. Wash and pat dry the chicken halves and season with salt and pepper. Set aside.
3. In a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
4. Place the chicken, skin side up, in baking pan.
5. Rub spice paste evenly over the chicken. Bake for 45 minutes or until the chicken is fork tender.
6. Whisk chutney and remaining 1 tablespoon of rum together until blended.
7. Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.
8. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.