2 teaspoons grated lime peel (with no white included)
2 teaspoons grated orange peel (with no white included)
2 tablespoons white vinegar
2 1/2 tablespoons light brown sugar
4 1/2 pounds chicken drumsticks and thighs, rinsed and patted dry
Salt and freshly-ground pepper
1 1/2 tablespoons extra-virgin olive oil
1 papaya, peeled, seeded and diced
Combine lime and orange juices, rum, garlic, lime and orange zests, vinegar and sugar
in a blender and process until smooth.
Prick the chicken all over with the tines of a fork and rub generously with salt and
pepper. Place in a large bowl and toss with the lime-orange marinade.
Cover with plastic wrap and refrigerate for 6 hours or overnight.
Heat oven to 425 degrees F.
Place chicken in a large roasting pan, reserving the marinade. Brush the chicken with oil
and bake for 15 minutes until it begins to brown.
Reduce oven temperature to 350 degrees F and bake an additional 10 minutes.
Remove chicken from the oven and add papaya and reserved marinade.
Return to the oven and bake, basting with the marinade until the
chicken is falling off the bone, about 30 minutes.
Transfer chicken to a serving platter. Taste the sauce and add salt if needed.
Spoon the sauce and papaya over the chicken, then serve.