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Ingredients

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Directions

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

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

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

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

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  • Grill or broil 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. Makes 4 servings.

Nutrition Facts

279 calories; total fat 14g; cholesterol 103mg; sodium 413mg; carbohydrates 4g; protein 32g.

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