| 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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