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.