Chicken With Burning Spear Rub
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | 3.5 lb chicken cut up | |
| or- | ||
| 4 | Chicken breast halves | |
| tb Dried minced onion | ||
| tb Onion powder | ||
| ts Dried thyme | ||
| 1 | ts Salt | |
| ts Ground allspice | ||
| 1 | ts Ground nutmeg | |
| 1 | ts Ground cinnamon | |
| ts Sugar | ||
| ts Coarsely ground black pepper | ||
| 3 | up to | |
| ts Cayenne pepper | ||
| 1 | c Snipped chives | |
| 1 | c Finely chopped onion | |
| tb Lime juice | ||
| up to | ||
| ts Hot pepper sauce | ||
| tb Oil, optional |
INSTRUCTIONS
~---------------------RUB--------------------------- 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.) Rub the paste over the chicken, cover and refrigerate overnight. 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.
A Message from our Provider:
“He who angers you, controls you!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 175
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 73.1mg
Sodium: 705.3mg
Potassium: 400.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 30.9g