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.
Print this page
© http://www.barefootfoodie.net
|