Monday, September 21, 2009

Caribbean-Spiced Roast Chicken

I was looking for a quick way to make some chicken tonight and I found this. I fried it instead of baking it but it was AMAZING! It only took me about 10 minutes to fry it, I also only had 2 chicken breasts instead of a whole one! Definitely something I'll be making again.


* 1 1/2 tablespoons fresh lime juice
* 2 fluid ounces rum
* 1 tablespoon brown sugar
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground clove
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1 teaspoon black pepper
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme leaves
* 1 (3 pound) whole chicken
* 1 tablespoon vegetable oil


1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
3. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

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