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Caribbean Reef Chicken

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“This recipe is from Dominica, found on a Caribbean website. Untested by me, posted for ZWT III.”
1hr 10mins

Ingredients Nutrition


  1. Sprinkle salt and pepper over washed and dried chicken. Set aside.
  2. 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.
  3. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.
  4. Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.
  5. In a blender, place chutney and remaining 2 tablespoons of rum,process to blend.
  6. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
  7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

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