Dominica Caribbean Reef Chicken

Ingredients:

2 broiler/fryer Chickens, halved

½ tsp. Salt

¼ tsp. Pepper

½ cup Dark Brown Sugar

4 tbs. Dark Rum, divided

1 tbs. 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

Cooking Instructions:

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.

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