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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
2 broiler chickens, halved |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dark brown sugar |
4 tablespoons dark rum, divided |
1 tablespoon lime juice |
2 teaspoons lemon pepper |
1 teaspoon ginger |
1/2 teaspoon clove, ground |
1/4 teaspoon cinnamon |
1/4 teaspoon garlic powder |
2 drops hot pepper sauce |
10 ounces chutney, mango |
1 lemon, sliced for garnish |
1 lime, sliced for garnish |
parsley, chopped for garnish |
Directions:
1. Sprinkle salt and pepper over washed and dried chicken. Set aside.
2. 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.
3. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.
4. Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.
5. In a blender, place chutney and remaining 2 tablespoons of rum,process to blend.
6. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.
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