Coyote Roast Chicken With Chili Cinnamon Rub

• 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)

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 165u0b0F.
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.

chicken, olive oil, thyme, chili powder, cinnamon, cumin, salt, ground sugar, thyme

Taken from www.food.com/recipe/coyote-roast-chicken-with-chili-cinnamon-rub-437955 (may not work)