Reviewed: Sep. 14, 2009

Love this recipe! By far the best chicken we've had in a long time. I even marinated steak the same way!

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Abby

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Reviewed: Jul. 1, 2009

Low in fat and delicious - what more could you ask for! I used rum instead of rum extract and used Frank's Red hot for the hot pepper sauce. I also added some hot pepper flakes for a little more kick. This was a nice combination of sweet and hot. Next time I might add some pineapple juice!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 14, 2008

WOW JULIE! Thanks for a wonderful marinade! I just finished my plate, and couldn't wait to give a review! What I did: Used Ronrico Rum, since I didn't have any extract, other than that I followed it to a "T". I did start marninating it after dinner LAST night, so it had a good 20 hours or so. I do reccomend this to any chicken lover looking for a different flare. Thanks again!!

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AliShaluvsfood

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Culleoka, Tennessee, USA

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Reviewed: Jun. 28, 2008

Really tasty! Substituted 2 TBSPs rum for the extract. We liked it.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jun. 16, 2007

Great recipe! I omitted the rum extract, but it still tasted great. I love how simple this recipe was and no mess with lots of dishes afterwards. Definitely a keeper!

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Bekah

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Reviewed: Apr. 13, 2007

Just OK. Probably not something I'd make again.

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1hotmama

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Reviewed: Feb. 15, 2007

I only had regular soy sauce (not low-sodium) and used a couple tablespoons of spiced rum instead of the rum extract as that is what I had on hand. The whole family enjoyed it. Will make again.

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