Categories: Poultry, Finalist 
      Yield: 4 servings 
  
      2 ea Chickens, broiler/fryer 
           -- type, halved 
    1/2 ts Salt 
    1/4 ts Pepper 
    1/2 c  Sugar, brown, dark 
      4 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 dr Hot pepper sauce 
     10 oz Chutney, mango 
           Lemon, sliced 
           Lime, sliced 
           Parsley 
  
       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. 
   
       Cook: Jason R. Boulanger, Burlington, Vermont 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking 
  Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622