Directions:
- 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 the 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.75 Kcal (1322 kJ) | ||
| Calories from fat | 104.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 18% | |
|---|---|---|---|
| Cholesterol | 209.71mg | 70% | |
| Sodium | 543.59mg | 23% | |
| Potassium | 624.51mg | 13% | |
| Total Carbs | 4.21g | 1% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 44.32g | 89% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.59 Kcal (492 kJ) | ||
| Calories from fat | 38.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 18% | |
|---|---|---|---|
| Cholesterol | 78.1mg | 70% | |
| Sodium | 202.45mg | 23% | |
| Potassium | 232.58mg | 13% | |
| Total Carbs | 1.57g | 1% | |
| Sugars | 0.59g | 6% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 16.51g | 89% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.9mg | 14% | |
| Calcium | 24mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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