Caribbean Reef Chicken

We were really happy with this tasty, easy baked chicken dish, which came from a recipe database called RecipeSource.  I did halve the sugar in the recipe from 1/2 cup to a 1/4 cup, so the rub was more watery than intended.  But lost no flavor and it stayed on the chicken without trouble.  The sweet rub on the chicken paired really well with some spicy garlic roasted green beans as a side.  It also made a lot – I used four split chicken breasts, but you could really use any chicken you liked – a whole cut up chicken would be great for leftovers.

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  •      any bone-in, skin on chicken you’d like to use.
  •      1/2 ts Salt
  •      1/4 ts Pepper
  •      1/4 c  Sugar, brown, dark
  •        2 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 drops hot pepper sauce

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.

Arrange chicken on a serving platter.  Garnish with lime, lemon,  and parsley.

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