Caribbean Reef Chicken
In a small bowl, make the caribbean paste by mixing together the 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 baking pan (we used chicken breast without skin and we made some small cuts on top).
Rub the caribbean paste evenly over the chicken and bake on a previously pre-heated oven at 200°C for 45 minutes (for us 35 minutes) or until the chicken is fork tender.
In a blender, place the mango chutney and the remaining 2 tablespoons of rum, blend until smooth. Spoon chutney mixture over the chicken and bake about 3 minutes more or
until the chutney is warm.
Arrange the chicken on a serving platter (we decorated it with lettuce leaves) and garnish with lemon, lime and parsley.