Caribbean Chicken

• 1 broiler chicken, halved
• 14 teaspoon salt
• 14 teaspoon pepper
• 14 cup dark brown sugar
• 2 tablespoons dark rum, divided
• 12 tablespoon lime juice
• 1 teaspoon lemon pepper
• 12 teaspoon ground ginger
• 14 teaspoon ground cloves
• 18 teaspoon ground cinnamon
• 18 teaspoon garlic powder
• 2 drops hot pepper sauce (or more to taste)
• 5 ounces mango chutney
• lemon slice (for garnish)
• lime slice (for garnish)
• fresh parsley, for garnish

1. Preheat oven to 400F Coat a large, shallow baking pan with nonstick cooking spray.
2. Wash and pat dry the chicken halves and season with salt and pepper.
3. Set aside.
4. In a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
5. Place the chicken, skin side up, in baking pan.
6. Rub spice paste evenly over the chicken.
7. Bake for 45 minutes or until the chicken is fork tender.
8. Whisk chutney and remaining 1 tablespoon of rum together until blended.
9. Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.
10. Arrange chicken on a serving platter.
11. Garnish with lime, lemon, and parsley.

chicken, salt, pepper, brown sugar, dark rum, lime juice, lemon pepper, ground ginger, ground cloves, ground cinnamon, garlic, pepper, mango, lemon slice, lime slice, fresh parsley

Taken from www.food.com/recipe/caribbean-chicken-502961 (may not work)