Combine buttermilk, coconut, cilantro, garlic, salt and pepper in electric blender. Whirl at high speed until pureed. Pour into heavy-plastic food-storage bag.
Loosen skin on chicken legs. Pull back from meat, leaving attached.
Add the chicken legs to bag, squishing to coat with the marinade. Push out all air; seal and marinate in refrigerator overnight.
Remove chicken from bag. Pull skin back over meat.
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.
