Coyote Roast Chicken With Chili Cinnamon Rub

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 split leg into thigh and drumstick portion nad remove the skin.
• 2 brush tops of skinless legs with oil.
• 3 mix spices, salt and sugar together in a small bowl, and rub spice mixture the pieces using your hands.
• 4 place chicken in the refrigerator to "rest" for 1 hour.
• 5 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.
• 6 garnish with sprigs of thyme, if you wish.
• 7 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.
• 8 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.