Preheat oven to 400°F. Coat a large, shallow baking pan with nonstick cooking spray. Wash and pat dry the chicken halves and season with salt and pepper. Place the chicken, skin side up, in baking pan. Set aside.
In a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce.
Rub spice paste evenly over the chicken.
Bake for 45 minutes or until the chicken is fork tender.
Whisk chutney and remaining 1 tablespoon of rum together until blended.
Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.
Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.