I quadrupled the recipe for 2 chickens, and took the advice of reviewers to let it marinate. I rubbed the birds down with the seasoning, made sure to get lots in between the breast and skin, and refrigerated apx. 24 hours before cooking. After that first baste, going in for the second I got hit with a waft of alcohol vapors opening the oven, so don't stick your face right in there like I did! Also, added ground corriander and a dash of allspice to the seasoning mix. The whole thing was AWSOME! However, I can see how not everyone would like this taste, if you're not familiar with caribbean flavors it may seem odd, but I thought it was YUMMY!!! Oh, I also added a bit of Kitchen Bouquet to the rum/lime baste to give better color and it came out gorgeous golden brown. The pan drippings caramelized and as it rested I kept basting. REALLY good recipe, well recieved by my family! PS THX to tat2whttrsh's review, served with Byrdhouse Mushroom Barley Pilaf and it went wonderfully if you're looking for a side...
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I quadrupled the recipe for 2 chickens, and took the advice of reviewers to let it marinate. ...