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Burning Spear Rub for Chicken


1 tablespoon Dried minced onion
1 tablespoon Onion powder
2 teaspoons Dried thyme
1/2 teaspoon Salt
1 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
2 teaspoons Sugar
1 teaspoon Coarsely ground black pepper
3/4 To 1 teaspoon cayenne pepper
1/4 cup Snipped chives
1/2 cup Finely chopped onion
4 tablespoons Lime juice
2 To 3 teaspoons hot pepper sauce
Optional: 1 tablespoon oil

In a blender or food processor, combine the dried onion, onion powder, thyme, salt, 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.) Rub the paste over the chicken, cover and refrigerate overnight. Grill the chicken - do not remove the spice paste before grilling.

NOTE:
Makes enough for 3 1/2 lb. cut up chicken, or 4 large chicken breast halves, skin removed.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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