55. Dominica: Caribbean Reef Chicken

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Dominica a tropical island in the sun, very often confused with Dominican Republic but that’s on the other side of the Caribbean. Dominica was discovered by Christopher Columbus on the 3th November 1493 on his second trip. He thought he had arrived in India. Oh boy was he of by just a few miles… When he discovered Dominica the Arawak people were living there. Soon after Dominica was colonized by Spain these Arawak people started dying of the flue and smallpox. Nowadays there are only 3000 Arawak people left on the island.


Things you didn’t know about Dominica:

  • Dominica is the youngest island in the Lesser Antilles and was formed by geothermal volcanic activity.
  •  The main industry is tourism, however the locals are proud of how well preserved their island is and they’re doing everything they can to avoid deforestation. 40% of local power is generated through hydro-electricity thanks to all the waterfalls and rivers. Conservation and eco-tourism aren’t buzzwords on Dominica, they’re a way of life. Even if tourism increases to Dominica, it will never be a high-rise hotel island. (that’s the way to go guys well done!)
  • Dominica is often described as ‘the anti-Caribbean’ and isn’t your average 2-week all-inclusive style island. Since there are now white sandy beaches to be found on Dominica.

This Caribbean Reef Chicken is Sweet and Spicy at the same time! So deliciously caramelized!



  • 1 roast chicken
  • ½ tsp salt 
  • ¼ tsp. pepper
  • ½ cup dark brown sugar
  • 4 tbs. dark rum  (divided)
  • 1 tbs. lime juice
  • 2 tsp. lemon pepper
  • 1 tsp. ginger
  • ½ tsp ground cloves
  • ¼ tsp. cinnamon 
  • ¼ tsp. garlic powder
  • 2 drops sriracha hot sauce
  • 4 tablespoons of mango chutney
  • lemon – sliced
  • lime – sliced
  1. Sprinkle salt and pepper over washed and dried chicken. Set aside.
  2. In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
  3. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.
  4. Bake in a 205 C oven for 75 minutes or until the chicken is fork tender.
  5. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend.
  6. Spoon chutney mixture over chicken and bake about 10 minutes more or until chutney is warm.

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