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   Sunday, March 18, 2018 

Commonwealth of Dominica Caribbean Reef Chicken

Rating:   1 Reviews


Country: Dominica


  • 2 broiler/fryer Chickens - halved
  • tsp. Salt
  • tsp. Pepper
  • cup Dark Brown Sugar
  • 4 tbs. Dark Rum - divided
  • 1 tbs. Lime Juice
  • 2 tsp. Lemon Pepper
  • 1 tsp. Ginger
  • tsp. Cloves - ground
  • tsp. Cinnamon
  • tsp. Garlic powder
  • 2 drops 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 400F 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.

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There are 1 reviews.
WOW!!, 1/15/2008
Reviewer: Kixx from Calgary,AB, Canada/ St Kitts (4969)
Great wow!! everyone cleaned t

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