Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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
Instructions
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.