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Nutrition info

AmountPer 280 g serving
  • Calories390
  • Protein52 g
  • Fat18 g
  • Saturated fat4 g
  • Carbohydrates3 g
  • Fibre1 g
  • Sugars1 g
  • Cholesterol215 mg
  • Sodium390 mg
% Daily ValuePer 280 g serving
  • Potassium20
  • Calcium6
  • Iron20
  • Vitamin A10
  • Vitamin C20
  • Vitamin B652
  • Vitamin B1248
  • Folate14
  • Magnesium
  • Zinc61
Food prep tip

Coyote Roast Chicken with Chile Cinnamon Rub

  • Rubs & Sauces
  • Gluten Free
  • BBQ
  • Leg
Prepping5min
Cooking40min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 52 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.
Recipe noteTraditionally you eat this dish by shredding off pieces of chicken and wrapping in 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. If you want a nice 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.