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jax, FL
"Delicious!
I made an after-grilling glaze that went perfectly with it.
I doubled the bourbon and brown sugar, added some clover honey, then divided the mixture. I used just enough of the mixture to heavily coat the chicken breast tenders, and turned them every 10 minutes for about 45 minutes.
I sauteed some thick sliced, fresh portabe..."
Jan 17, 2011 on Food.com
"Used my fried chicken oil that was flavored with caribbean jerk seasoning. MMM MMM MMM!!!
(not the marinade... the dry seasoning"
Feb 7, 2010 on FoodNetwork.com
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