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