1. In mini-chopper, blend butter, 1 tablespoon of the chutney, coriander and half each of the salt and pepper. 2. Scrape onto plastic wrap and shape into small log; twist ends of wrap to seal. 3. Refrigerate for at least 1 hour or until firm. 4. Using finger, loosen skin from fleshy side of each chicken leg to form pocket, leaving skin attached at edges. 5. Spread remaining chutney under skin. 6. Smooth skin over chutney. 7. Sprinkle with remaining salat and pepper. 8. Place, skin side down, on greased grill over medium heat; close lid and cook, turning once, for 45 minutes or until juices run clear when chicken is pierced. 9. (can be cooked on broiler pan, under broiler in oven, about 6 inches from heat.) To serve:Slice butter log into 4 coins; place 1 on each leg. ---------------------------------------------------------------------------
Nutrition
Ingredients
