Caribbean Reef Chicken

INGREDIENTS:

• 2 broiler/fryer Chickens - halved
• ½ tsp. Salt
• ¼ tsp. Pepper
• ½ cup Dark Brown Sugar
• 4 tbs. Dark Rum - divided
• 1 tbs. Lime Juice
• 2 tsp. Lemon Pepper
• 1 tsp. Ginger
• ½ tsp. Cloves - ground
• ¼ tsp. Cinnamon
• ¼ tsp. Garlic powder
• 2 drops 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.