Caribbean Reef Chicken

• 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

1. Sprinkle salt and pepper over washed and dried chicken. Set aside.
2. 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. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.
4. Bake in a 400u0b0F oven for 45 minutes or until the chicken is fork tender.
5. In a blender, place chutney and remaining 2 tablespoons of rum,process to blend.
6. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

broiler chickens, salt, pepper, dark brown sugar, dark rum, lime juice, lemon pepper, ginger, clove, cinnamon, garlic, pepper, mango, lemon, lime, parsley

Taken from www.food.com/recipe/caribbean-reef-chicken-232990 (may not work)