Recipe - Burning Spear Rub For Chicken

1 tablespoon Dried minced onion
1 tablespoon Onion powder
2 teaspoon Dried thyme
One half teaspoon Salt
1 teaspoon Ground allspice
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cinnamon
2 teaspoon Sugar
1 teaspoon Coarsely ground black pepper
Three fourths To 1 teaspoon cayenne pepper
One fourth cup Snipped chives
One half cup Finely chopped onion
4 tablespoon Lime juice
2 To 3 teaspoons hot pepper
Sauce
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 One half lb.
cut up chicken, or 4 large chicken breast halves, skin removed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini