Sugar Reefs Chicken Recipes

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CARIBBEAN REEF CHICKEN



Caribbean Reef Chicken image

Make and share this Caribbean Reef Chicken recipe from Food.com.

Provided by Mandy

Categories     Whole Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

2 broiler chickens, halved
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dark brown sugar
4 tablespoons dark rum, divided
1 tablespoon lime juice
2 teaspoons lemon pepper
1 teaspoon ginger
1/2 teaspoon clove, ground
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
2 drops hot pepper sauce
10 ounces chutney, mango
1 lemon, sliced for garnish
1 lime, sliced for garnish
parsley, chopped for garnish

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.

Nutrition Facts : Calories 570, Fat 34.7, SaturatedFat 9.9, Cholesterol 172.5, Sodium 315.4, Carbohydrate 16.3, Fiber 1, Sugar 13.4, Protein 43.1

CHICKEN, SUGAR REEF STYLE JERK RECIPE



Chicken, Sugar Reef Style Jerk Recipe image

Provided by Bob_Bazzle

Number Of Ingredients 19

1 Tbsp ground allspice
1 Tbsp dried thyme
1-1/2 tsp cayenne pepper
1-1/2 tsp freshly ground black pepper
1-1/2 tsp sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper, seeded and finely chopped (can substitute habanero)
1 cup chopped white onion
3 green onions, finely chopped
4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off

Steps:

  • In a large bowl, combine the dry ingredients. With a wire whip, stir in liquid ingredients and mix well. Stir in the vegetables and pour all over the chicken breasts. Cover and marinate at least one hour, but preferably overnight. Preheat outdoor grill. Remove the chicken from the marinade and grill about six minutes on each side. While grilling, brush with marinade. Heat the leftover marinade (to boiling) and serve on the side for dipping. Serves 4.

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