Burning Spear Rub for Chicken

Name: Burning Spear Rub for Chicken
Yield: 1
Cuisine: Fusion
Ingredients: onions; onion powder; thyme; salt; allspice; nutmeg; cinnamon; sugar; black pepper; cayenne pepper; chives; onions; lime juice; red pepper flakes; sauce; vegetable oil

Yield

1 servings

Prep

10 min

Cook

10 min

Ready

20 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	onions dried, minced
1	tablespoon	onion powder
2	teaspoons	thyme dried	*
½	teaspoon	salt
1	teaspoon	allspice ground
¼	teaspoon	nutmeg ground
¼	teaspoon	cinnamon ground
2	teaspoons	sugar
1	teaspoon	black pepper coarsely
1	teaspoon	cayenne pepper
¼	cup	chives snipped	*
½	cup	onions finely chopped
4	tablespoons	lime juice
3	teaspoons	red pepper flakes
1	x	sauce	*
1	tablespoon	vegetable oil optional

Ingredients

Amount	Measure	Ingredient	Features
15	ml	onions dried, minced
15	ml	onion powder
1E+1	ml	thyme dried	*
2.5	ml	salt
5	ml	allspice ground
1.3	ml	nutmeg ground
1.3	ml	cinnamon ground
1E+1	ml	sugar
5	ml	black pepper coarsely
5	ml	cayenne pepper
59	ml	chives snipped	*
118	ml	onions finely chopped
6E+1	ml	lime juice
15	ml	red pepper flakes
1	x	sauce	*
15	ml	vegetable oil optional

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.