| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
(3.5 lb) chicken; cut up or- |
| 4 |
|
Chicken breast halves |
| 1 |
tb |
Dried minced onion |
| 1 |
tb |
Onion powder |
| 2 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
ts |
Sugar |
| 1 |
ts |
Coarsely ground black pepper (up to) |
| 1 |
ts |
Cayenne pepper |
| 1/4 |
c |
Snipped chives |
| 1/2 |
c |
Finely chopped onion |
| 4 |
tb |
Lime juice (up to) |
| 3 |
ts |
Hot pepper sauce |
| 1 |
tb |
Oil (optional) |
INSTRUCTIONS
RUB
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.
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.
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