Coyote Roast Chicken With Chili Cinnamon Rub

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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