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Coyote Roast Chicken with Chile Cinnamon Rub

Coyote Roast Chicken with Chile Cinnamon Rub
 
Prep time
Cook time
Total time
 
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 <g class="gr_ gr_43 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="43" data-gr-id="43">corn–on-the-cob</g>.
Author:
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. 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.
Notes
Traditionally you eat this dish by shredding off pieces of chicken and wrapping in <g class="gr_ gr_47 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="47" data-gr-id="47">tortilla</g>. In that case, serve with salsa and warm tortillas.

In Canada, <g class="gr_ gr_49 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="49" data-gr-id="49">chili</g> powder in a recipe usually means the store version that contains milder type red <g class="gr_ gr_50 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="50" data-gr-id="50">chilies</g> that have been ground and flavoured with some cumin, oregano, garlic and/or salt. If you want a nice taste experience buy some of the dried Mexican style <g class="gr_ gr_51 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="51" data-gr-id="51">chili</g> powders. Ancho <g class="gr_ gr_52 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="52" data-gr-id="52">chili</g> powder works well in this recipe but you can use chipotle or others.
Nutrition Information
Serving size: 280g Calories: 390 Fat: 18g Saturated fat: 4g Carbohydrates: 3g Sugar: 1g Sodium: 390mg Fiber: 1g Protein: 52g Cholesterol: 215mg

 

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