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 Mango Chutney 1 Lemon (Sliced) 1 Lime (Sliced) 1 bunch 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. unknown calories per serving.

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Database Last Updated: March 11 2024.
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