Friday, December 11, 2009

Caribbean-Spiced Roast Chicken

I have a whole chicken defrosting in the fridge but couldn't figure out what to do with it.I need to cook it tonight though.So.......After searching around I found this good and I believe I have all the ingredients,hum I may have to sub rum w/ tequila but that should be ok.

Ingredients:1 1/2 tablespoons fresh lime juice2 fluid ounces rum1 tablespoon brown sugar1/4 teaspoon cayenne pepper1/4 teaspoon ground clove1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1 teaspoon black pepper1/2 teaspoon salt1/2 teaspoon dried thyme leaves1 (3 pound) whole chicken1 tablespoon vegetable oil

Directions:*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 the chicken 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.

Nutritional Information:Caribbean-Spiced Roast ChickenServings Per Recipe: 4Amount Per ServingCalories: 508Total Fat: 29.1gCholesterol: 146mgSodium: 432mgTotal Carbs: 4.8gDietary Fiber: 0.5gProtein: 46.1g

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