britannia.org Recipe Bin: Caribbean - Entrees: Poultry

The Recipe Bin: Caribbean - Entrees: Poultry

Caribbean Reef Chicken

2 broiler/fryer Chickens - halved

½ tsp Salt

¼ tsp Pepper

½ cup Dark Brown Sugar

4 tbsp Dark Rum - divided

1 tbsp Lime Juice

2 tsp Lemon Pepper

1 tsp Ginger

½ tsp Cloves - ground

¼ tsp Cinnamon

¼ tsp Garlic powder

2 drops Hot pepper sauce

10 oz 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 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°F 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.

Makes approximately 4 servings.

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