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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.

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