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Burning Spear Rub for Chicken
1 tb Dried minced onion 1 ts Coarsely ground black pepper 1 tb Onion powder 1 teaspoon cayenne pepper 2 ts Dried thyme 1/4 c Snipped chives 1/2 ts Salt 1/2 c Finely chopped onion 1 ts Ground allspice 4 tb Lime juice 1/4 ts Ground nutmeg 2 teaspoons hot pepper 1/4 ts Ground cinnamon Sauce 1 tablespoon oil 2 ts Sugar Optional:
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.
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