Caribbean Chicken
Recipe: #11020
November 06, 2013
Categories: Chicken, Carribbean, Fathers Day, Sunday Dinner, Oven Bake, Gluten-Free High Protein, No Eggs, Non-Dairy, Spices, Whole Chicken, Spicy, Chicken Dinner, , more
"Split broilers finished off with a chutney glaze. These are done in the oven but could be adapted to the grill. Easily doubled."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (929.8 g)
- Calories 959.1
- Total Fat - 16.6 g
- Saturated Fat - 4.3 g
- Cholesterol - 1905.1 mg
- Sodium - 874 mg
- Total Carbohydrate - 56.8 g
- Dietary Fiber - 1.6 g
- Sugars - 50 g
- Protein - 140.7 g
- Calcium - 108 mg
- Iron - 20.3 mg
- Vitamin C - 46.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400°F. Coat a large, shallow baking pan with nonstick cooking spray.
Step 2
Wash and pat dry the chicken halves and season with salt and pepper. Set aside.
Step 3
In a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
Step 4
Place the chicken, skin side up, in baking pan.
Step 5
Rub spice paste evenly over the chicken.
Step 6
Bake for 45 minutes or until the chicken is fork tender.
Step 7
Whisk chutney and remaining 1 tablespoon of rum together until blended.
Step 8
Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.
Step 9
Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.
Tips
No special items needed.
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