Burning Spear Rub For Chicken

Recipe Ingredients

1 tablespoon	15ml	Dried minced onion
1 tablespoon	15ml	Onion powder
2 teaspoons	10ml	Dried thyme
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Allspice, ground
1/4 teaspoon	1.3ml	Nutmeg, ground
1/4 teaspoon	1.3ml	Cinnamon, ground
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Black pepper, coarsely ground
3/4 teaspoon	3.8ml	Cayenne pepper - (up to 1)
1/4 cup	59ml	Fresh chives, snipped
1/2 cup	31g / 1.1oz	Onion, finely chopped
4 tablespoons	60ml	Lime juice
2 teaspoons	10ml	Hot pepper sauce-- (up to 3)

Recipe Instructions

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 1 tbs of vegetable 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.

Source:
Bruce Bjorkman

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