Chicken with Chutney Butter

Ingredients

• 2 tablespoons butter, softened
• 3 tablespoons mango chutney
• 2 teaspoons fresh coriander, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 chicken legs

Directions

1. 1

   In mini-chopper, blend butter, 1 tablespoon of the chutney, coriander and half each of the salt and pepper.

2. 2

   Scrape onto plastic wrap and shape into small log; twist ends of wrap to seal.

3. 3

   Refrigerate for at least 1 hour or until firm.

4. 4

   Using finger, loosen skin from fleshy side of each chicken leg to form pocket, leaving skin attached at edges.

5. 5

   Spread remaining chutney under skin.

6. 6

   Smooth skin over chutney.

7. 7

   Sprinkle with remaining salat and pepper.

8. 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. 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.