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Victoria Day Weekend- Great Grilling


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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

Great grilling

Coyote Roast Chicken with Chile Cinnamon Rub
 
PREPARATION TIME: 5 MIN COOK TIME: 40 MIN SERVES 4
 
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.
 
Ingredients
 
 
  • 4 chicken legs
  • 1 tbsp olive oil
  • 2 tsp thyme
  • 1 tsp ancho chili powder
  • 1 tsp ground cinnamon
  • 1 tsp Salt
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • 4 sprigs fresh thyme
 
 
Preparation
 
  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.