Bahamian Chicken

Mikekey *


Split broilers finished off with a chutney glaze. These are done in the oven but could be adapted to the grill. Easily doubled.

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★★★★★ 4 votes
15 Min
50 Min


3 1/2 lb
whole chicken, split in two, or buy split broiler halves
1/4 tsp
1/4 tsp
ground black pepper
1/4 c
dark brown sugar
2 Tbsp
dark rum, divided
1/2 Tbsp
lime juice
1 tsp
lemon pepper
1/2 tsp
ground ginger
1/8 tsp
ground cloves
1/8 tsp
ground cinnamon
1/8 tsp
garlic powder
drops hot pepper sauce (or more, to taste)
2/3 c
mango chutney
lemon slices, for garnish
lime slices, for garnish
fresh parsley, for garnish


1Preheat 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.

2In 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.

3Rub spice paste evenly over the chicken.

4Bake for 45 minutes or until the chicken is fork tender.

5Whisk chutney and remaining 1 tablespoon of rum together until blended.

6Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.

7Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean