Burning Spear Rub For Chickenbar-b-q, sauces 1 tablespoon dried minced onion 1 tablespoon onion powder 2 teaspoon dried thyme 1/2 teaspoon salt 1 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 teaspoon sugar 1 teaspoon coarsely ground black pepper 3/4 to 1 teaspoon cayenne pepper 1/4 cup snipped chives 1/2 cup finely chopped onion 4 tablespoon lime juice 2 to 3 teaspoons hot pepper 1 sauce 1 optional: 1 tablespoon oil 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. |
