Caribbean Reef Chicken

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.