Instructions: To prepare grill, spray with vegetable oil cooking spray. Stir coals; allow to burn until white ash appears on the surface.

To prepare Marinade, warm rum in a small pan over low heat. Remove from heat; ignite with a match. Gently shake the pan back and forth until the flames die out. Add soy sauce and lime juice. Sprinkle chicken with pepper. In a large bowl, marinate chicken, turning pieces to coat evenly.

Refrigerate for at least 8 hours. Remove chicken from marinade; place on grill. Brush chicken evenly on each side with marinade. Turn and baste chicken every 3 minutes for 15-20 minutes, or until juices run clear when chicken is pierced. Serve with wild rice.

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