Coyote Roast Chicken with Chile Cinnamon Rub

Prep Time: 5 min
Cook Time: 40 min
Serves: 4

You’ll want to keep this delicious spice rub on hand at all times after trying this barbeque-roasted chicken. Serve with vegetables suited to the grill, such as zucchini, eggplant, and corn-on-the-cob.


4 chicken legs
1 tbsp (15 mL) olive oil
2 tsp (10 mL) thyme
1 tsp (5 mL) ancho chili powder
1 tsp (5 mL) cinnamon, ground
1 tsp (5 mL) salt
1 tsp (5 mL) cumin, ground
1 tsp (5 mL) brown sugar
4 sprigs thyme, fresh


1 Split legs into thigh and drumstick portions and remove the skin.
2 Brush tops of skinless legs with oil. Mix spices, salt and sugar together in a small bowl and rub spiced mixture onto the pieces using your hands. Place chicken in the refrigerator to “rest” for an hour.
3 Preheat BBQ and grill over medium heat, turning once, until fully cooked and browned – approximately 40 minutes or until chicken reaches an internal temperature of 165°F (74°C).
4 Garnish with sprigs of fresh thyme if you wish.