Recipes from Dominica: Caribbean Reef Chicken

Recipes from Dominica

Caribbean Reef Chicken

Country: Dominica
Course: Main
Makes: 12 to 18 servings


  • 2 broiler/fryer chickens, halved (I just used pre-cut chicken pieces)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup dark brown sugar
  • 2 tbsp dark rum
  • 1 tbsp lime juice
  • 2 tsp lemon pepper
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp garlic powder
  • 2 drops hot pepper sauce (I used Jamaican Pickapeppa)
  • 10 oz mango chutney
  • 2 tbsp dark rum
  • 1 lemon, sliced
  • 1 lime, sliced
  • Parsley


  1. Preheat oven to 400 degrees. Season the chicken pieces with the salt and pepper and set aside.
  2. In a small bowl, mix the next nine ingredients to make a paste.
  3. Place the chicken skin side up in a baking pan, and rub the paste all over it. Bake for 45 minutes or until cooked through. (The thickest part of the chicken's thigh should reach an internal temperature of 175 degrees; breasts should be cooked to 165, so you may need to take these out sooner to avoid overcooking them).
  4. Place the chutney and the rest of the rum in a blender and pulse until smooth. Spoon over the chicken and bake another 3 minutes or until the chutney is heated through. Garnish with the lemon, lime and parsley.