I have 40 ish Jamaican jerk seasoned chicken drumsticks from our weekend bbq still. Dividing them up and freezing some for quick meals.
I made a copycat of red lobster's pina colada sauce (that the serve with their coconut shrimp) to pair with the chicken. So much yum.
It's usually just to danged hot to cook during the summer, once a week or so we grill up some meat in bulk and pick on it all week long.
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