• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Caribbean Reef Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 Chickens, broiler/fryer
  • -- type, halved
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 1/2 c Sugar, brown, dark
  • 4 tb Rum, dark, divided
  • 1 tb Juice, lime
  • 2 ts Pepper, lemon
  • 1 ts Ginger
  • 1/2 ts Cloves, ground
  • 1/4 ts Cinnamon
  • 1/4 ts Garlic powder
  • 2 dr Hot pepper sauce
  • 10 oz Chutney, mango
  • Lemon, sliced
  • Lime, sliced
  • Parsley

 Directions

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

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.

Place the chicken, skin side up, in a large shallow baking pan.
Rub Caribbean paste evenly over the chicken. Bake in a 400 F oven for
45 minutes or until the chicken is fork tender.

In a blender, place chutney and remaining 2 tablespoons of rum;
process to blend. Spoon chutney mixture over chicken and bake about 3
minutes more or until chutney is warm.

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

Cook: Jason R. Boulanger, Burlington, Vermont

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