Chicken With Chutney Butter

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.