BURNING SPEAR RUB FOR CHICKEN
1 tb Dried minced onion
1 tb Onion powder
2 ts Dried thyme
1/2 ts Salt
1 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
2 ts Sugar
1 ts Coarsely ground black pepper
3/4 To 1 teaspoon cayenne pepper
1/4 c Snipped chives
1/2 c Finely chopped onion
4 tb Lime juice
2 To 3 teaspoons hot pepper
Sauce
Optional: 1 tablespoon oil
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 3 1/2 lb. cut up chicken, or 4 large chicken breast
halves, skin removed.
