Spicy Caribbean Chicken
Perfect with our Deep-Dish Chicken Cooker, this marinade combines sweet and spicy Caribbean flavors with a kick of rum. Try this with our Deep-Dish Chicken Cooker!
Ingredients:
2/3 c. coconut, shredded
8 oz. can pineapple rings (reserve juice)
Zest and juice of ½ lime
¼ c. dark rum (plus extra to fill reservoir)
2 T. cream of coconut
2 jalapenos, seeded
1/2 T. allspice
1 T. seasoning salt (like Krazy Jane’s Mixed-Up Salt)
1/2 T. onion powder
Freshly ground pepper, to taste
3-4 lb. roasting chicken, rinsed and patted dry
Directions:
Process coconut, pineapple slices, lime juice and zest, ¼ c. dark rum, cream of coconut, jalapenos and spices to a paste consistency. Divide paste into quarters. Blend the reserved pineapple juice with ¼ of the paste and set aside.
Add ¼ of the paste to the reservoir of the Deep-Dish Chicken Cooker. Add more rum until reservoir is half full.
Loosening the skin from the chicken, rub remaining paste over the meat of the chicken. Season the cavity with seasoning salt and put chicken in the Deep-Dish Chicken Cooker with the spout in the cavity. Roast as described in the instructions included with the cooker, using the reserved pineapple/paste mixture to baste.
I got this cooker from you but have lost its directions. Please help.
I can’t use it properly without directions.