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Burning Spear Rub for Chicken

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Submitted by Nadie

YIELD

1 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 15
TABLESPOON ML ONIONS
dried, minced
1 15
TABLESPOON ML ONION POWDER
2 1E+1
TEASPOONS ML THYME
dried *
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML CINNAMON
ground
2 1E+1
TEASPOONS ML SUGAR
1 5
TEASPOON ML BLACK PEPPER
coarsely
1 5
TEASPOON ML CAYENNE PEPPER
¼ 59
CUP ML CHIVES
snipped *
½ 118
CUP ML ONIONS
finely chopped
4 6E+1
TABLESPOONS ML LIME JUICE
3 15
TEASPOONS ML RED PEPPER FLAKES
1 1
X X SAUCE *
1 15
TABLESPOON ML VEGETABLE OIL
optional

Directions

  1. 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.)

  1. Rub the paste over the chicken, cover and refrigerate overnight.

  2. 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 231 52% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1190mg 50%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 5g
Vitamin A 34% Vitamin C 49%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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