Coyote Roast Chicken With Chili Cinnamon Rub

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   ["Split leg into thigh and drumstick portion nad remove the skin.", "Brush tops of skinless legs with oil.", "Mix spices, salt and sugar together in a small bowl, and rub spice mixture onto the pieces using your hands.", "Place chicken in the refrigerator to ""rest"" for 1 hour.", "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 165u00b0F.", "Garnish with sprigs of thyme, if you wish.", "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.", "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."]

* Per serving · 4 servings · Values may vary.