THAI CILANTRO CHICKEN LEGS

1/2 cup buttermilk
1/4 cup flake coconut
1 cup chopped fresh cilantro
2 cloves garlic, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
4 whole chicken legs (2 lbs total)

1. Combine buttermilk, coconut, cilantro, garlic, salt and pepper in a blender. Whirl at high speed until pureed. Pour into plastic food storage bag.
2. Loosen skin on check legs. Pull back from mean leaving skin attached.
3. Add chicken legs to bag, squishing to coat with marinade. Push out all air; seal and marinate in refrigerator overnight.

I'm lovin' the color at this point!

4. Prepare a hot grill; position rack 6 inches from heat.
5. Remove chicken from bag. Pull skin back over meat. Grill 45 to 50 minutes or until internal temperature registers 180 degrees on an instant-read thermometer, turning legs over halfway through cooking.