Tuesday, October 28, 2008

Caribbean-Spiced Roast Chicken

"I found this on allrecipes.com when I was searching for recipes the last time I made a whole chicken. It sounded so good that I couldn't resist trying it too. It will make your whole house smell amazing. Check my tips at the bottom."


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


Preheat oven to 325 degrees F (165 degrees C).
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.
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.


-I doubled the rum, sugar and lime juice to make more "sauce". The recipe didn't say when to pour it on, so I poured it on after brushing it with oil

-I used another whole lime, quartered it, and placed it in the cavity

-Next time I would skip the oil

-The drippings are good to dip the chicken it, but it's better if you use a fat separator to get the oil out first.

-I baked it for 4 hours on 300 degrees, basting every 1/2 hour


Michael A. Knipp said...
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Michael A. Knipp said...

I totally made this tonight and it was delicious! Thanks so much for a great recipe. I plan to try a few more - next up is the honey roasted potatoes.

It was very nice to meet you last week. I hope our paths cross again in the future!