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Caribbean reef chicken

Yield: 4 Servings

Ingredients:

• 2 ea Chickens broiler/fryer -- type halved
• 1/2 ts Salt
• 1/4 ts Pepper
• 1/2 c Sugar brown dark
• 4 tb Rum dark divided
• 1 tb Juice lime
• 2 ts Pepper lemon
• 1 ts Ginger
• 1/2 ts Cloves ground
• 1/4 ts Cinnamon
• 1/4 ts Garlic powder
• 2 dr Hot pepper sauce
• 10 oz Chutney

Instructions:

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

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