Caribbean Reef Chicken - cooking recipe

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

Preparation

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\u00b0F 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.