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Monday, October 12, 2009

Carribbean Reef Chicken

2 chickens -- broiler/fryers halved
1/2 tsp salt
1/4 tsp pepper
1/2 cup sugar, brown dark
4 tbsp rum, dark divided
1 tbsp juice lime
2 tsp pepper lemon
1 tsp ginger
1/2 tsp cloves, ground
1/4 tsp cinnamon
1/4 tsp garlic powder
2 drops hot pepper sauce
10 ounces chutney mango
lemon, sliced
lime, sliced
parsley

Sprinkle salt and pepper over washed and dried chicken. Set aside. In a small bowl, make Caribbean paste by mixing together sugar, 2 tbsp 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 400F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tbsp 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.