Burning Spear Rub For Chicken Recipe

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Burning Spear Rub For Chicken Ingredients

1 tbsp dried minced onion
1 tbsp onion powder
2 tsp dried thyme
1/2 tsp salt
1 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
2 tsp sugar
1 tsp coarsely ground black pepper
3/4 to 1 teaspoon cayenne pepper
1/4 cup snipped chives
1/2 cup finely chopped onion
4 tbsp lime juice
2 to 3 teaspoons hot pepper
1 sauce
1 optional: 1 tablespoon oil

A Recipe for
Burning Spear Rub For Chicken

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Burning Spear Rub For Chicken Recipe
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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

Burning Spear Rub For Chicken

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Burning Spear Rub For Chicken Directions

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.

Serves: 1

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Burning Spear Rub For Chicken Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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