Ingredients:
| 2 |
teaspoons |
hot pepper sauce-- (up to 3) |
| 4 |
tablespoons |
lime juice |
| 1/2 |
cup |
onion, finely chopped |
| 1/4 |
cup |
fresh chives, snipped |
| 3/4 |
teaspoon |
cayenne pepper -- (up to 1) |
| 1 |
teaspoon |
black pepper, coarsely ground |
| 2 |
teaspoons |
sugar |
| 1/4 |
teaspoon |
cinnamon, ground |
| 1/4 |
teaspoon |
nutmeg, ground |
| 1 |
teaspoon |
allspice, ground |
| 1/2 |
teaspoon |
salt |
| 2 |
teaspoons |
dried thyme |
| 1 |
tablespoon |
onion powder |
| 1 |
tablespoon |
dried minced onion |
|
Preparation:
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 1 tbs of vegetable 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. |
