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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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