Cooking Recipe Caribbean Reef Chicken

Recipe Ingredients

2 ea 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

Spri nkle salt and pepper over washed and dried chicken. Set

Directions

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

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

Categories matching this recipe

Finalist ,Poultry