Caribbean Reef Chicken Recipe

Caribbean Reef Chicken Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 each: Chickens, broiler/fryer, type, halved
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/2 cup: Sugar, brown, dark
4 tbsp: Rum, dark, divided
1 tbsp: Juice, lime
2 tsp: Pepper, lemon
1 tsp: Ginger,
1/2 tsp: Cloves, ground
1/4 tsp: Cinnamon,
1/4 tsp: Garlic powder,
2: dr Hot pepper sauce,
10 ounce: Chutney, mango
Lemon, sliced
Lime, sliced
Parsley,
Sprinkle salt and pepper over washed and dried chicken. Set,

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


Source from luhu.jp