| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce, Bar-b-q |
1 |
Servings |
INGREDIENTS
| 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 |
| 3/4 |
|
To 1 teaspoon cayenne pepper |
| 1/4 |
c |
Snipped chives |
| 1/2 |
c |
Finely chopped onion |
| 4 |
tb |
Lime juice |
| 2 |
|
To 3 teaspoons hot pepper |
|
|
Sauce |
|
|
Optional: 1 tablespoon oil |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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