Burning Spear Rub for Chicken

     1 tb Dried minced onion                  1 ts Coarsely ground black pepper
      1 tb Onion powder                      3/4    To 1 teaspoon cayenne pepper
      2 ts Dried thyme                       1/4 c  Snipped chives
    1/2 ts Salt                              1/2 c  Finely chopped onion
      1 ts Ground allspice                     4 tb Lime juice
    1/4 ts Ground nutmeg                       2    To 3 teaspoons hot pepper
    1/4 ts Ground cinnamon                          Sauce
      2 ts Sugar                                    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.