| Ingredients |
1 1/2 kg Chicken, rinsed and patted dry
2 tbsp canola oil
2 tsp paprika
1 tsp dried thyme
1 tsp chili powder
1/2 tsp dried cumin
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
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| Preparation |
1. In a small bowl, mix oil and spices. Rub chicken legs with spice mixture; arrange on a baking sheet. Refrigerate 30 minutes.
2. Heat oven to 350°F. (BBQ over medium heat) Bake chicken 40 to 45 minutes or until cooked through. If you are grilling, grill on medium heat with the indirect method. Cook about 30-40 minutes or until the liquid runs clear.
Note before the note. If you use a whole chicken, do yourself a favor and cut it down the back and press flat before grilling.
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Per batch: 3132 Calories; 140 g Fat; 33 g Sat Fat; 1335 mg Cholesterol; 2482 mg Sodium; 7 g Carb; 3 g Fiber; 435 g Protein. |
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