Caribbean Reef Chicken

Name: Caribbean Reef Chicken
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken, whole; salt; black pepper; sugar; rum; lime juice; black pepper; ginger; cloves, ground; cinnamon; garlic powder; red hot pepper sauce; chutney; lemon; limes; parsley leaves

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
2	each	whole chicken halved	*
½	teaspoon	salt
¼	teaspoon	black pepper
½	cup	sugar brown, dark
4	tablespoons	rum dark, divided
1	tablespoon	lime juice
2	teaspoons	black pepper lemon
1	teaspoon	ginger
½	teaspoon	cloves, ground
¼	teaspoon	cinnamon
¼	teaspoon	garlic powder
2		red hot pepper sauce	*
10	ounces	chutney mango	*
1	each	lemon sliced
1	each	limes sliced
1	teaspoon	parsley leaves

Ingredients

Amount	Measure	Ingredient	Features
2	each	whole chicken halved	*
2.5	ml	salt
1.3	ml	black pepper
118	ml	sugar brown, dark
6E+1	ml	rum dark, divided
15	ml	lime juice
1E+1	ml	black pepper lemon
5	ml	ginger
2.5	ml	cloves, ground
1.3	ml	cinnamon
1.3	ml	garlic powder
2		red hot pepper sauce	*
289	ml/g	chutney mango	*
1	each	lemon sliced
1	each	limes sliced
5	ml	parsley leaves

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.