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Burning Spear Rub for Chicken

Source of Recipe


From "Chicken Classics" by Patricia Stapley






List of Ingredients



• 1 Tbsp dried minced onion
  
• 1 Tbsp onion powder
  
• 2 tsp dried thyme
  
• 1/2 tsp salt
  
• 1 tsp ground allspice
  
• 1/4 tsp ground nutmeg
  
• 1/4 tsp ground cinnamon
  
• 2 tsp sugar
  
• 1 tsp coarsely ground black pepper
  
• 3/4 to 1 tsp cayenne pepper
  
• 1/4 cup snipped chives
  
• 1/2 cup finely chopped onion
  
• 4 Tbsp lime juice
  
• 2 to 3 tsp hot pepper sauce
  
• Optional: 1 Tbsp oil
  






Instructions



1. In a blender or food processor, combine the dried onion, onion powder, thyme, salt, allspice, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If using skinless chicken, add the oil to the paste.)
   
   
2. Rub the paste over the chicken; cover and refrigerate overnight.
   
   
3. Grill the chicken -- do not remove the spice paste before grilling.
   
   Makes enough for 3-1/2-lb. cut-up chicken
   or 4 large chicken breast halves, skin removed.