Title: Chicken with Burning Spear Rub
Categories: Poultry
Yield: 4 Servings

1 (3.5 lb) chicken; cut up
--or-
4 Chicken breast halves

------------------------------------RUB------------------------------------
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 -(up to)
1 ts Cayenne pepper
1/4 c Snipped chives
1/2 c Finely chopped onion
4 tb Lime juice
2 -(up to)
3 ts Hot pepper sauce
1 tb Oil (optional)

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

REC.FOOD.RECIPES

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