Caribbean Reef Chicken

• 2 chickens (whole fryer type, halved, or 6 split chicken breasts)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. sugar (brown, dark)
• 4 Tbsp. rum (dark), divided
• 1 Tbsp. juice (lime)
• 2 tsp. pepper (lemon)
• 1 tsp. ginger
• 1/2 tsp. cloves, ground
• 1/4 tsp. cinnamon
• 1/4 tsp. garlic powder
• 2 Tbsp. hot pepper sauce
• 10 oz. chutney (mango)
• lemon, sliced
• lime, sliced
• parsley

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. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400u0b0 oven for 45 minutes or until the chicken is fork-tender.

chickens, salt, pepper, sugar, rum, lime, pepper, ginger, cinnamon, garlic powder, hot pepper sauce, chutney, lemon, lime, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129452 (may not work)