Coyote Roast Chicken With Chili Cinnamon Rub
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 chicken legs
- 1 tablespoon olive oil
- 2 teaspoons thyme, fresh, chopped
- 1 teaspoon chili powder, Ancho, ground
- 1 teaspoon cinnamon, ground
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- 1 teaspoon ground sugar
- 4 sprigs thyme, fresh (optional)
directions
- Split leg into thigh and drumstick portion nad remove the skin.
- Brush tops of skinless legs with oil.
- Mix spices, salt and sugar together in a small bowl, and rub spice mixture onto the pieces using your hands.
- Place chicken in the refrigerator to "rest" for 1 hour.
- Preheat barbecue and grill over medium heat, turning once, until fully cooked and browned - about 20 minutes or until a thermometer inserted into chicken reads 165°F.
- Garnish with sprigs of thyme, if you wish.
- NOTE: Traditionally this dish is eaten by shredding off pieces of chicken and wrapping in a tortilla. In that case, serve with salsa and warm tortillas.
- In Canada, chili powder in a recipe usually means the store version that contains milder type red chilies that have been ground and flavoured with some cumin, oregano, garlic and/or salt. For a nicer taste experience buy some of the dried Mexican style chili powders. Ancho chili powder works well in this recipe but you can use chipotle or others.
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