MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Caribbean Reef Chicken
  Categories: Poultry, 1994 dccc, Finalist
       Yield: 4 servings
       2 ea Chickens, 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
        Sprinkle salt and pepper over washed and dried chicken.  Set
        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: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622