🫙 From the Spice Rack
Caribbean Reef Chicken
2 ea Chickens, broiler/fryer -- type, halved 1/2 ts Salt 1/4 ts Pepper 1/2 c Sugar, brown, dark 4 tb Rum, dark, divided 1 tb Juice, lime 2 ts Pepper, lemon 1 ts Ginger 1/2 ts Clove...
maineasy
Ingredients8 items
Ingredients
- 2ea chickens, broiler/fryer
- 1/4tsp pepper
- 1/2cup sugar, brown, dark
- 4tbsp rum, dark, divided
- 1tbsp juice, lime
- 2tsp pepper, lemon
- 1tsp ginger
- 1/2tsp cloves, ground
Directions
- 1
2 ea Chickens, broiler/fryer -- type, halved 1/2 ts Salt 1/4 ts Pepper 1/2 c Sugar, brown, dark 4 tb Rum, dark, divided 1 tb Juice, lime 2 t
- 2
Set aside
- 3
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon
- 4
set aside
- 5
Place the chicken, skin side up, in a large shallow baking pan
- 6
Rub Caribbean paste evenly over the chicken
- 7
Bake in a 400 F oven for 45 minutes or until the chicken is fork tender
- 8
In a blender, place chutney and remaining 2 tablespoons of rum