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Caribbean Reef Chicken

 

26

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

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 1571% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 297mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 21%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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