Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Chickens -- broiler/fryer
                        type -- halved
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  cup           Sugar, brown -- dark
   4      tablespoons   Rum, dark -- divided
   1      tablespoon    Juice -- lime
   2      teaspoons     Pepper -- lemon
   1      teaspoon      Ginger
     1/2  teaspoon      Cloves -- ground
     1/4  teaspoon      Cinnamon
     1/4  teaspoon      Garlic powder
   2      drops         Hot pepper sauce
  10      ounces        Chutney -- mango
                        Lemon -- sliced
                        Lime -- sliced
                        Parsley

Preparation:

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.