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February 2019

Lemon Chicken Recipes

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Hearty Soup Mix

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Caribbean Reef Chicken Recipe

Caribbean Reef Chicken recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Caribbean Reef Chicken recipe  PDF


2 ea Chickens, broiler/fryer
type, halved 1/2 ts Salt
1/4 ts Pepper
1/2 c Sugar, brown, dark
4 tb Rum, dark, divided
1 tb Juice, lime
2 ts Pepper, lemon
1 ts Ginger
1/2 ts Cloves, ground
1/4 ts Cinnamon
1/4 ts Garlic powder
2 dr 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 mi ing 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 mi ture 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. Cook: Jason R. Boulanger, Burlington, Vermont Source: Chicken Cookery 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947 9622

Caribbean Reef Chicken recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
727 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Caribbean Reef Chicken recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

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1 Garlic clove,minced/pressed 2 1/2 tb Olive oil 1/2 c Dry white wine 3 tb Lemon juice 2 tb Drained canned capers 1 1/2 lb Pacific halibut fillets Pepper 1/2 c Parmesan cheese,finely shred 1. In a 6 8 frying pan over medium high heat, stir garlic in 1/2 tablespoon oil until limp, about 2 minutes. Add wine, lemon juice, abd capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 4 minutes keep sauce warm. 2. Rinse fish, pat dry, and cut into 6 equal portions. Rub fish with remaining oil, sprinkle with pepper, and arrange in a single layer in a 12 17 ...

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