Coyote Roast Chicken with Chile Cinnamon Rub
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Split legs into thigh and drumstick portions and remove the skin.
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.
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).
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.
|Per 280 g serving||Amount|
|Saturated Fat||4 g|
|Per 280 g serving||% Daily Value|