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Not the traditional thick coat of seasoning I expected from jerk chicken, but good flavor none-the-less. I served this sliced over carbonera-butter pasta with corn-on-the-cob and it made a good spring dinner. I did have to add a little oil to the herb/Tabasco sauce marinade to give it enough fluidity to marinate. I also substituted real butter instead of fake butter but the fake butter I think would have worked better. Go figure.