Burning Spear Rub for Chicken
Submitted by Nadie
A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
20 minThis rub brings the heat and the soul of Caribbean grilling right to your backyard.
Fresh onion, chives, and lime juice get blended with dried spices like allspice, thyme, cayenne, cinnamon, and nutmeg into a thick, fragrant paste that clings to every surface of the chicken.
Smear it on, cover, and let it work overnight in the fridge. The lime juice tenderizes while the spices penetrate deep into the meat.
The next day, throw it straight on the grill with the paste still on. It chars into a spicy, aromatic crust that locks in all those juices.
Pro Tips
- Don’t remove the spice paste before grilling. It forms a flavorful crust as it chars.
- For skinless chicken, mix a tablespoon of oil into the paste so it doesn’t dry out on the grill.
- The overnight marination is key. A quick rub won’t get you the same depth of flavor. Give it at least 8 hours.
- This makes enough for a whole cut-up chicken or four large boneless breasts.
Ingredients
Directions
- In a blender or food processor, combine the dried onion, onion 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 3½ lb. cut up chicken, or 4 large chicken breast halves, skin removed.
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