Caribbean Reef Chicken
Submitted by bobswife40
Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThink of this as your ticket to the islands without the airfare.
Whole chicken halves get rubbed down with a bold Caribbean paste built on dark rum, brown sugar, warm ginger, cloves, and cinnamon, plus a hit of hot sauce that keeps things lively.
After a stint in the oven, a quick mango chutney glaze goes on top, melting into the skin with sticky, fruity sweetness.
The result? Fork-tender meat with caramelized edges and a sweet-heat finish that’ll have everyone reaching for seconds.
Kitchen Tips
- Pat the chicken completely dry before seasoning so the spice paste clings to the skin and crisps up properly.
- Use a dark or aged rum for the deepest flavor. Spiced rum works in a pinch but skip the coconut varieties.
- Let the chicken rest 10 minutes before cutting so the juices redistribute and every bite stays moist.
- If you want extra-crispy skin, broil for 2 minutes after the chutney glaze goes on.
Ingredients
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℉ (200℃) 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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