Caribbean Reef Chicken

Ingredients

2 chickens
1 gr salt
7 gr pepper
100 gr sugar
60 gr rum
16 ml juice
5 gr ginger
1 gr cinnamon
1 gr garlic powder
1 ml pepper sauce
160 gr chutney
32 gr rum
400 oven

Instructions

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