Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Buttermilk
1/4 c Flaked coconut
1 c Fresh cilantro; chopped
2 Cloves garlic; crushed
1/2 ts Salt
1/8 ts Pepper
4 Whole chicken legs (2 lbs)

Prep: 20 minutes Refrigerate: overnight Grill or Broil: 45 - 50
minutes Cost: $ .78 per serving.

1. Combine buttermilk, coconut, cilantro, garlic, salt and pepper in
electric blender. Whirl at high speed until pureed. Pour into
heavy-plastic food-storage bag.

2. Loosen skin on chicken legs. Pull back from meat, leaving
attached.

3. Add the chicken legs to bag, squishing to coat with the marinade.
Push our all the air; seal and marinate in refrigerator overnight.

4. Remove chicken from bag. Pull skin back over meat.

5. Grill or boil 6 inches from heat for 45 to 50 minutes or until no
longer pink near bone, turning legs over halfway through cooking.
Garnish with cilantro and serve with ramen noodles and a cucumber-red
onion salad.

Nutrient Value per serving: 279 calories, 32 g protein, 14 g fat, 4 g
carbohydrate, 413 mg sodium, 103 mg cholesterol.

Exchanges: 4 1/3 meat, 1/8 fruit, 1/8 milk, 1/4 fat.

Family Circle 9/1/95 typed and posted by teri chesser 8/1/95
Submitted By TERI CHESSER On 08-01-95

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