Caribbeanreefchicken Recipes

CARIBBEAN REEF CHICKEN

Steps:

• 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.

CARIBBEAN CHICKEN SAUCE

Steps:

• Gather the ingredients.
• Into a food processor add pineapple chunks, onion, seeded serrano peppers, and garlic.
• Blend mixture and set aside.
• In medium saucepan, heat olive oil and add puree. Be careful as the onion and peppers can cause fumes, so open a window.
• Cook mixture for one to two minutes, stirring often.
• Add ketchup, vinegar, herbs, spices, peppers, and salt to the saucepan.
• Allow sauce to simmer on medium-low heat for six to eight minutes.
• Remove from heat and let the mixture cool completely before using.