Burning Spear Seasoning Paste Rub

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 tsp cayenne pepper to 1 teaspoon
1/4 cup Snipped chives
1/2 cup Finely chopped onion
4 tbsp Lime juice
1 tsp hot pepper sauce to 3 teaspoons optional
1 tbsp EVO oil

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. (For grilling skinless chicken, add the oil to the paste.) Rub the paste over the chicken, cover and refrigerate overnight. Grill the chicken - do not remove the seasoning paste before grilling. Makes enough for a 3 1/2 lb. cut up chicken, or 4 large chicken breast halves, skin removed.