Ingredients
-
2
-
1/2
-
1/4
-
1/2
-
4
-
1
-
2
-
1
-
1/2
-
1/4
-
1/4
-
2
-
10
-
1
-
1
Directions
Caribbean Reef Chicken,This recipe is from Dominica, found on a Caribbean website. Untested by me, posted for ZWT III.,This has lots of great flavor and goes together easily. I added a lot more hot sauce, which we thought balanced the sweetness of the brown sugar and chutney. It went very well with Recipe #214769. Thanks for posting!
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Steps
|
1
Done
|
Sprinkle Salt and Pepper Over Washed and Dried Chicken. Set Aside. |
|
2
Done
|
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
Done
|
Place the Chicken, Skin Side Up, in a Large Shallow Baking Pan. Rub Caribbean Paste Evenly Over the Chicken. |
|
4
Done
|
Bake in a 400f Oven For 45 Minutes or Until the Chicken Is Fork Tender. |
|
5
Done
|
in a Blender, Place Chutney and Remaining 2 Tablespoons of Rum,Process to Blend. |
|
6
Done
|
Spoon Chutney Mixture Over Chicken and Bake About 3 Minutes More or Until Chutney Is Warm. |
|
7
Done
|
Arrange Chicken on a Serving Platter. Garnish With Lime, Lemon, and Parsley. |
