Burning spear rub for chicken

Yield: 1 servings

Measure Ingredient
1 tablespoon Dried minced onion
1 tablespoon Onion powder
2 teaspoons Dried thyme
½ teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
2 teaspoons Sugar
1 teaspoon Coarsely ground black pepper
¾ \N To 1 teaspoon cayenne pepper
¼ cup Snipped chives
½ cup Finely chopped onion
4 tablespoons Lime juice
2 \N To 3 teaspoons hot pepper sauce
1 tablespoon Oil (Optional)

1. 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.) 2. Rub the paste over the chicken, cover and refrigerate overnight.

3. Grill the chicken - do not remove the spice paste before grilling.

Note: Makes enough for 3½ lb. cut up chicken, or 4 large chicken breast halves, skin removed.

Data per quarter recipe: Calories.....35 Carbohydrates.....9g Monounsaturated fat.....0g Protein......1g Sodium.........268mg Polyunsaturated fat.....0g Fat..........0g Saturated fat.....0g Cholesterol............0mg

From "Chicken Classics: Chicken Masterpieces from Around the World" by Patricia Stapley

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