 |
|
||||||||||||||
|
|
||||||||||||||
|
|
|
|
Burning Spear Rub for Chicken
1 tb Dried minced onion 1 ts Coarsely ground black pepper
1 tb Onion powder 3/4 To 1 teaspoon cayenne 13213r1724n pepper
2 ts Dried thyme 1/4 c Snipped chives
1/2 ts Salt 1/2 c Finely chopped onion
1 ts Ground allspice 4 tb Lime juice
1/4 ts Ground nutmeg 2 To 3 teaspoons hot pepper
1/4 ts Ground cinnamon Sauce
2 ts Sugar Optional: 1 tablespoon oil
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 the 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.
|
