Burning Spear Rub For Chicken

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 To 1 teaspoon cayenne pepper

1/4 c Snipped chives

1/2 c Finely chopped onion

4 tb Lime juice

2 To 3 teaspoons hot pepper

Sauce 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.