WOW...this was a winner. My chicken came out a little underdone, but that is relative to the size of the bird and I probably should have given mine about 15 more minutes. I used the convection setting on my oven and the skin was crisp and nicely browned. I will try this on a cut up bird next time and I think this would be outstanding on a pork loin too. Used white rum on this chicken. For pork, I think I would use dark...doubled the sugar and lime juice by the way, so I could baste it more often and also used Mexican brown sugar--It's extra, extra dark and has a great earthy flavor. Lastly and VERY Important...Use the 1/4 t of ginger only if you are using the regular old stuff from the grocery store. If you use a better, fresher brand (like Penzey's) use 1/8 t. People don't realize how much flavor the jarred stuff from the grocery looses as it sits around for years...Served this with Basmatti rice and steamed veg. Drizzeled the pan juice over the rice. Yum...a real keeper. I might even do this to a turkey....hmmmmmmmmm...
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