- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 teaspoons Kosher salt
- 4 chicken legs, preferably organic
- 1/2 cup good mango chutney
- Torn cilantro for garnish
In a large plastic food storage bag, mix together the chili powder, cumin, cinnamon, and salt until well combined. Place the chicken legs in the bag, seal, and toss until the chicken is coated in the spice rub. Put the chicken in the fridge to absorb all those flavors for about 2 hours.
Take the chicken out of the fridge to take the chill off. Light your grill—wood burning, charcoal, or gas. Place the chicken on the grill, slightly away from the hottest part. Cook the chicken about 8 to 10 minutes on each side until cooked through. Then, brush both sides of the chicken with mango chutney, and sear an additional 1 minute per side on the hottest part of the grill. Arrange the chicken legs on a platter, and top with torn cilantro. Serve.