Burning Spear Rub for Chicken
1 tablespoon dried minced onion
1 tablespoon onion powder
2 teaspoons dried thyme
1/2 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons 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 tablespoons lime juice
2 to 3 teaspoons hot pepper sauce
1 tablespoon oil, 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.)
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.