2 chickens (whole fryer type, halved, or 6 split chicken breasts)
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. sugar (brown, dark)
4 tbsp. rum (dark), divided
1 tbsp. juice (lime)
2 tsp. pepper (lemon)
1 tsp. ginger
1/2 tsp. cloves, ground
1/4 tsp. cinnamon
1/4 tsp. garlic powder
2 tbsp. 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.