Burning Spear Rub For Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbecue, Grilled, Rubs, Rubs and sp | 1 | Servings | ||
INGREDIENTS
| 1 | T | Dried minced onion |
| 1 | T | Onion powder |
| 2 | t | Dried thyme |
| 1/2 | t | Salt |
| 1 | t | Ground allspice |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground cinnamon |
| 2 | t | Sugar |
| 1 | t | Coarsely ground black pepper |
| 3/4 | t | Cayenne pepper, up to 1 |
| 1/4 | c | Snipped chives |
| 1/2 | c | Finely chopped onion |
| 4 | T | Lime juice |
| 2 | t | Hot pepper, up to 3 |
| Sauce | ||
| Optional: 1 tablespoon oil |
INSTRUCTIONS
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. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 1177.9mg
Potassium: 465.5mg
Carbohydrates: 36.7g
Fiber: 7g
Sugar: 14.3g
Protein: 3.6g