Caribbean Reef Chicken

Ingredients: 0.00 Lemon, Sliced 0.50 Teaspoon Salt 0.50 Teaspoon Cloves, Ground 2.00 Teaspoon Pepper, Lemon 0.50 Cup Sugar, Brown, Dark 0.00 Nkle Salt And Pepper Over Washed 0.25 Teaspoon Pepper 0.25 Teaspoon Garlic Powder 0.25 Teaspoon Cinnamon 4.00 Tablespoon Rum, Dark, Divided 2.00 Each Chickens, Broiler/fryer 1.00 Tablespoon Juice, Lime 1.00 Teaspoon Ginger 10.00 Oz Chutney, Mango 2.00 Drop Hot Pepper Sauce 0.00 Lime, Sliced 0.00 Parsley

Directions:

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. Cook: Jason R. Boulanger, Burlington, Vermont Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622