RECIPES

Coyote Roast Chicken with Chile Cinnamon Rub

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.

Prep Time

PT5M

Cook Time

PT40M

Serves

4

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. 1 Split legs into thigh and drumstick portions and remove the skin.
    2. 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. 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. 4 Garnish with sprigs of fresh thyme if you wish.
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