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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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
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Cooking Level: Expert
Home Town: Houston, Texas, USA
Living In: Savannah, Tennessee, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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Reviewed: Jun. 28, 2008
Really tasty! Substituted 2 TBSPs rum for the extract. We liked it.
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FF5
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Cooking Level: Intermediate
Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 13, 2007
Just OK. Probably not something I'd make again.
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1hotmama
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Reviewer:

Christy
Cooking Level: Intermediate
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