Chicken with burning spear rub
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (3.5 lb) chicken; cut up or- | |
| 4 | Chicken breast halves | |
| 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 (up to) |
| 1 | teaspoon | Cayenne pepper |
| ¼ | cup | Snipped chives |
| ½ | cup | Finely chopped onion |
| 4 | tablespoons | Lime juice (up to) |
| 3 | teaspoons | Hot pepper sauce |
| 1 | tablespoon | Oil (optional) |
Directions
RUB
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
CHERYL <FEATHERS@...>
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