Recipe

Caribbean Reef Chicken Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 9 months ago Dad#2 loves this chicken and I have to share his version of an island favorite. It is a staple on the buffet table for the winter ball players. He says the chickens are scrawny on the island and he prefers using just chicken thighs. It isn't as ho... More Prep:10m Cook:55m Servings:6	Notyourmomm
	exotic caribbean reef chicken easy flavorful

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Ingredients

2 broiler/fryer Chickens - halved or

12 chicken thighs, on the bone with the skin

1 tsp Salt

1/2 tsp. Pepper

1/2 cup Dark Brown Sugar

6 tbs. Dark Rum - divided

2 tbs. Lime Juice

2 tsp. Lemon Pepper

1 tsp. Ginger

1/2 tsp. Cloves - ground

1/4 tsp. Cinnamon

1/2 tsp. Garlic powder

2 drops Hot pepper sauce (he uses PickaPeppa)

10 oz Chutney - mango

Lemon - sliced as garnish

Lime - sliced as garnish

Parsley

Directions

Sprinkle salt and pepper over washed and dried chicken. Set aside.

In a small bowl, make Caribbean paste by mixing together sugar, 3 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 3 tablespoons of rum; process to blend.

Spoon chutney mixture over chicken and bake about 5 minutes more or until chutney is warm and bubbly.

Arrange chicken on a serving platter.

Garnish with lime, lemon, and parsley.

Serve with rice and green peas.

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