Instructions: Combine all marinade ingredients. Place chicken legs in a resealable plastic bag set in a shallow dish. Pour marinade mixture over chicken legs; close bag. Marinate in refrigerator 2 to 4 hours, turning occasionally to distribute marinade.

Lightly brush chicken legs with oil. Place chicken in center of cooking grate. Grill 30 minutes or until juices run clear, turning once halfway through grilling time.

This recipe yields 6 servings.

Wine Recommendation: Tickle the cilantro with the bubbles of a Spanish Cava rose. Even the rich dark meat in this dish will jump to attention.

Beer Recommendation: Best bet; a light lager thats content to serve as a backdrop to the rich flavors of this dish.

Comments: The dark meat and dark green herbs and fruit in this dish will conspire to capture your heart... or at least your taste buds.

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