Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. combine marinade with chicken in plastic food-storage bag. seal. marinate in refrigerator overnight. place oven rack in top position. heat oven to 500°f: drain chicken; discard marinade. pat dry. arrange in roasting pan. roast on top rack in 500°f: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°f: without touching bone.

Target recipe: preheat oven to 400°f coat a large, shallow baking pan with nonstick cooking spray. wash and pat dry the chicken halves and season with salt and pepper. set aside. in a small bowl, make a paste by mixing together brown sugar, 1 tablespoon 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 baking pan. rub spice paste evenly over the chicken. bake for 45 minutes or until the chicken is fork tender. whisk chutney and remaining 1 tablespoon of rum together until blended. spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm. arrange chicken on a serving platter. garnish with lime, lemon, and parsley.