Recipe - Chicken With Burning Spear Rub

1 (3.5 lb) chicken; cut up
or
4 Chicken breast halves

RUB
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 (up to)
1 teaspoon Cayenne pepper
One fourth cup Snipped chives
One half cup Finely chopped onion
4 tablespoon Lime juice
2 (up to)
3 teaspoon Hot pepper sauce
1 tablespoon Oil (optional)

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.

Data per quarter recipe: Calories.....35 Carbohydrates.....9g
Monounsaturated fat.....0g Protein......1g Sodium.........268mg
Polyunsaturated fat.....0g Fat..........0g Saturated fat.....0g
Cholesterol............0mg

From "Chicken Classics: Chicken Masterpieces from Around the World" by
Patricia Stapley

CHERYL FEATHERS@ESKIMO.COM

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.