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Victoria Day Weekend- Great Grilling
Blog by Mary Roy | May 16th, 2013
The Victoria Day long weekend is the perfect time to start BBQing visit http://us1.campaign-archive1.com/?u=021e9cdc50c1f2d59e13e291e&id=cfe36b9571&e=9313f1ef4b for some great grilling ideas
| Coyote Roast Chicken with Chile Cinnamon Rub |
| A spice rub, also known as a dry rub, is a blend of ground spices that is used to coat meat before cooking. The end result, especially when applied to chicken, is a deliciously crispy skin and moist flavorful meat. Try this chili cinnamon rub and find out just what we’re talking about! Serve it up with BBQ corn and grilled veggies. |
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- 4 chicken legs
- 1 tbsp olive oil
- 2 tsp thyme
- 1 tsp ancho chili powder
- 1 tsp ground cinnamon
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- 1 tsp Salt
- 1 tsp ground cumin
- 1 tsp brown sugar
- 4 sprigs fresh thyme
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- 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.
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