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1
Remove and throw away the skin from the chicken legs, then rinse under cool running water.
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2
Drain and blot dry with paper towels.
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3
Place the legs in a baking dish large sufficient to hold them in one layer and set aside while you prepare the seasoning paste.
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4
Heat a dry skillet over medium heat and add in the coriander seeds, peppercorns, and cumin seeds.
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5
Toast the spices till fragrant, 2 to 3 min, shaking the skillet occasionally.
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6
Let cold, then transfer to a spice mill and grind to a fine pwdr.
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7
Combine the grnd spices in a blender or possibly mini chopper with the garlic, ginger, oil, 1/4 c. water, lemon juice, cayenne, and salt.
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8
Process to a smooth paste, adding more water if necessary to obtain a pourable consistency.
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9
Add in the cilantro and process just to mix.
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10
Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hrs.
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11
Preheat the grill to high.
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12
When ready to cook, oil the grill grate.
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13
Remove the chicken legs from the baking dish and arrange on the warm grate.
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14
Grill, turning with tongs, till the juices run clear when the tip of the skewer or possibly sharp knife is inserted in the thickest part of a thigh, 6 to 10 min per side (12 to 20 min in all).
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15
Transfer the chicken legs to serving plates or possibly a platter and serve immediately garnished with sliced red onion and lime or possibly lemon wedges.
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16
This recipe yields 4 servings.
