Caribbean Reef Chicken

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

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2  broiler chickens, halved
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup dark brown sugar
• 4  tablespoons dark rum, divided
• 1  tablespoon lime juice
• 2  teaspoons lemon pepper
• 1  teaspoon ginger
• 1⁄2 teaspoon clove, ground
• 1⁄4 teaspoon cinnamon
• 1⁄4 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.