1 (4 to 5-pound) whole chicken, cut in quarters (skin on)
1 lime, halved
1/2 teaspoon salt
1 tablespoon oil
2 tablespoons jerk seasoning or 3 tablespoons jerk marinade
1 tablespoon dark rum or 2 tablespoons regular rum, optional
Recipe courtesy of Virginia Burke, Walkerswood Caribbean Kitchen, Simon and Schuster, 2000
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