This spice mixture livens up chicken wonderfully and is just as delicious rubbed on fish or pork.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2003
In small bowl, combine thyme, half of the butter, the garlic, paprika, allspice, salt, cayenne and cinnamon. Rub spice mixture all over chicken; let stand for 20 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In small bowl, combine remaining butter with rum. Place chicken, bone side down, on greased grill over medium heat; close lid and grill, brushing once with half of the rum mixture, for 25 minutes.
Turn and brush with remaining rum mixture; grill, covered, until breast is no longer pink inside and/or juices run clear when leg is pierced, about 20 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 434 mg
- Protein 39 g
- Calories 252.0
- Total fat 8 g
- Cholesterol 118 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
- Iron 9.0
- Calcium 2.0
- Vitamin A 12.0
- Vitamin C 5.0