Coyote Roast Chicken With Chili Cinnamon Rub |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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So delicious....everyone will enjoy the flavor of this rub, so tasty!! 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:
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 onto 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.
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