Ingredients :
- 2 chickens, halved
- ½ tspn salt
- ¼ tspn pepper
- ½ cup brown sugar
- 4 tbsp dark rum
- 1 tbsp lime juice
- 2 tspn lemon pepper
- 1 tspn ginger
- ½ tspn cloves, ground
- ¼ tspn cinnamon
- ¼ tspn garlic powder
- 2 drops hot pepper sauce
- 10 oz mango chutney
- lemon, sliced
- lime, sliced
- parsley
Preparation & Cooking instruction
- 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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