Recipe#5776

Title: Caribbean Reef Chicken

       Cook: Jason R. Boulanger, Burlington, Vermont
  
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking
  Contest
       :       Delmarva Poultry Industries, Inc.
       :       Georgetown, Delaware, 19947-9622

      Yield: 4 servings
 
      2 ea Chickens, broiler/fryer
           -- type, halved
    1/2 ts Salt
    1/4 ts Pepper
    1/2 c  Sugar, brown, dark
      4 tb Rum, dark, divided
      1 tb Juice, lime
      2 ts Pepper, lemon
      1 ts Ginger
    1/2 ts Cloves, ground
    1/4 ts Cinnamon
    1/4 ts Garlic powder
      2 dr Hot pepper sauce
     10 oz Chutney, mango
           Lemon, sliced
           Lime, sliced
           Parsley
 
       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.