Caribbean Reef Chicken

Course : Chicken
Serves: 4
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2 medium 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
1 medium Lemon -- sliced
1 medium Lime -- sliced
1 bunch Parsley

Preparation / 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.

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