Side Pannel
Caribbean Reef Chicken
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
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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