Best Caribbean Reef Chicken 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.

JAMAICAN JERK CHICKEN - "THE SUGAR REEF CARIBBEAN COOKBOOK"

Steps:

• Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
• Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
• Preheat an outdoor grill.
• Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

CARIBBEAN REEF CHICKEN

Steps:

• Mix paste by mixing sugar, half the rum, lime juice, lemon pepper, ginger, clove, cinnamon, garlic powder, and hot pepper sauce. Set aside.
• Place chicken pieces in shallow baking pan, rub paste evenly over chicken. Bake 400°F for 20 min. or until fork tender.
• Mix chutney with remaining rum and spoon over chicken and bake another 3 min until warm. Garnish with lime and lemon slices, parsley and fresh mango and pineapple. Serve with rice and black beans.