If you’re looking for something different to do with chicken, try these juicy, tender and aromatic chicken legs with the Mexican flavor of mole.
For the rub, mix together:
- 1 tablespoons Hershey’s dark cocoa powder (unsweetened)
- 1 tablespoon instant espresso powder
- 1 tablespoon ancho chili powder
- 1 tablespoon toasted cumin powder
- 1 tablespoon sea salt
- 1 tablespoon raw sugar or brown sugar
- 1 teaspoon cayenne pepper
For the chicken:
10 skinless chicken legs or 2 – 3 legs per person, depending on size of legs.
Rinse chicken legs and pat dry with paper towels. Pour about half the spice mix in the bottom of a baking dish. Using your hands, roll the chicken legs in the mixture and press spice mixture into chicken to coat completely. Add more rub if needed. Store remaining spice rub in a sealed zip bag or spice jar.
Cover roasting pan with plastic wrap and let coated chicken rest for at least one half hour, preferably for one full hour.
Preheat oven to 425 degrees Fahrenheit. Uncover roasting pan and place in the oven for 20 minutes. Turn chicken over and roast for another 15 to 20 minutes or until juices run clear and chicken has a nice caramelized crusty coating.
Serve immediately or cover with foil while preparing other meal items.