Burning Spear Rub for Chicken
Cooking MethodGrilling
Ingredients
- 1 tablespoon dried minced onion
- 1 tablespoon onion powder
- 2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 teaspoon sugar
- 1 teaspoon coarsely ground black pepper
- 3/4 to 1 teaspoon cayenne pepper
- 1/4 c snipped chives
- 1/2 c finely chopped onion
- 4 tablespoon lime juice
- 2 to 3 teaspoons hot pepper sauce
- 1 tablespoon oil, optional
Instructions
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.