1 pound boneless chicken breast drumettes
1 1/2 pounds skinless, boneless chicken breast halves
2 tablespoons lemon juice
1 tablespoon green hot pepper sauce
2 tablespoons Worcestershire sauce
1 1/2 tablespoons salt
1 teaspoon ground black pepper
3 cloves garlic, thinly sliced
2 (10 ounce) cans deli-style rum
2/3 cup sliced bok choy (spinach)
2 tablespoons mango chutney
1/2 teaspoon garlic powder
Sprinkle chicken drumettes with lemon juice, green hot pepper spray, Worcestershire, salt, mustard seeds, brown sugar and black pepper.
In a shallow dish or bowl, gently cremate the chicken drumettes and set aside. Pour 1/2 cup lemon juice over all and place drumettes in a shallow second layer.
Bake uncovered drumettes in oven for 1 hour, turning halfway through cooking.
In a large bowl, strain remaining lemon juice from chicken drumettes and reserve the juice.
While drumettes are baking, prepare rum and corilla sauce by stirring in 1/2 cup maraschino cherry juice.
NOTE: Do not peel drumettes! Remove drumettes from oven and trimmel em; place them on a serving platter and serve with a lime wedge or lime cream. Garnish drums with tomato slices, green hot pepper sauce, Worcestershire, salt, black pepper and lemon juice, if desired.