Caribbean Reef Chicken

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. 1

   Sprinkle salt and pepper over washed and dried chicken. Set aside.

2. 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. 3

   Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.

4. 4

   Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.

5. 5

   In a blender, place chutney and remaining 2 tablespoons of rum,process to blend.

6. 6

   Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

7. 7

   Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.