I have long discussed my love for bone-in chicken breasts and my wish that they were a bit easier to come by in my grocery store. Given that it’s just my fiance and I most nights, we don’t need to cook a whole chicken but this is one of those recipes that I think really benefits from a skin-on, bone-in chicken breast. Representing Dominica, a small island in the Caribbean, this simple dish is special for the sweet sauce you put on at the end-mango chutney!

We chose to use a quarter chicken comprising of one large breast + a leg and a wing. This was perfect for two people for dinner with a little extra for the next day. For the rub, I added a bit more hot sauce than what it called for (who just uses a splash? Not I!) I put it underneath the skin (which I think is KEY to getting that flavor in there in case you don’t eat the crispy skin (which is a loss, if you ask me!) I opted for a jarred mango chutney that was a bit on the sweet side, so the extra hot sauce provided a perfect balance. I served this with some wild rice and sauteed vegetables.

Recipe I used: http://dominicarecipes.blogspot.com/p/caribbean-reef-chicken.html

Overall Level of Effort: 1

Skill Level: Beginner

Would Make it Again? Yes

Additional Notes: This was a pretty straightforward recipe without any really odd ingredients to purchase. I think this would work for an easy weeknight chicken dinner, which for me, means it is a definite “will make again.”