Caribbean Reef Chicken

2 ea s, 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 Cloves, ground

1/4 ts Cinnamon

1/4 ts Garlic powder

2 dr Hot pepper sauce

10 oz Chutney, mango

Lemon, sliced Lime, sliced Parsley Sprinkle salt and pepper over washed and dried chicken. Set aside. In a small bowl, make Caribbean paste by mixing together 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 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 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley. Cook: Jason R. Boulanger, Burlington, Vermont Source: " Cookery" - 1994 Delmarva Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622