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Coyote Roast Chicken with Chile Cinnamon Rub

Coyote Roast Chicken with Chile Cinnamon Rub

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 corn–on-the-cob.


  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 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


  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.

Traditionally 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.

Nutrition Info

  • Per 280 g serving Amount
  • Calories 390
  • Protein 52 g
  • Fat 18 g
  • Saturated Fat 4 g
  • Carbohydrate 3 g
  • Fibre 1 g
  • Sugar 1 g
  • Cholesterol 215 mg
  • Sodium 390 mg
  • Per 280 g serving % Daily Value
  • Potassium 20
  • Calcium 6
  • Iron 20
  • Vitamin A 10
  • Vitamin C 20
  • Vitamin B6 52
  • Vitamin B12 48
  • Folate 14
  • Magnesium 28
  • Zinc 61

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