Recipe - Caribbean Reef Chicken

2 Chickens, broiler/fryer
type, halved
One half teaspoon Salt
One fourth teaspoon Pepper
One half cup Sugar, brown, dark
4 tablespoon Rum, dark, divided
1 tablespoon Juice, lime
2 teaspoon Pepper, lemon
1 teaspoon Ginger
One half teaspoon Cloves, ground
One fourth teaspoon Cinnamon
One fourth teaspoon Garlic powder
2 dr Hot pepper sauce
10 ounce Chutney, mango
Lemon, cut or sliced up
Lime, cut or sliced up
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.

Cook: Jason R. Boulanger, Burlington, Vermont

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94dccc.zip