Ingredients

Salsa

2

ripe mangos, peeled and diced

2

1/2 cup

diced red or mild onion (Spanish or Bermunda)

125 ml

2-4 tbsp

diced jalapeno pepper (to taste)

30-60 ml

1

clove garlic, minced

1

1 tbsp

minced fresh ginger

15 ml

juice of one lime (about 3 tbsp/50 ml)

1/4 cup

chopped fresh coriander leaves

50 ml

Rub

1 tbsp

paprika

15 ml

1 1/2 tsp

EACH dried thyme leaves and brown sugar

7 ml

1/2 tsp

EACH salt, cinnamon, ground ginger, allspice, black pepper

2 ml

1 tsp

ground cumin

5 ml

1/4 tsp

cayenne pepper

1 ml

4 to 6

chicken legs, skinned

4 to 6

Cooking Method

Rubs provide lots of flavour, seal in moisture and, as a bonus, add no fat. This spicy, but not hot mixture rubbed into skinless chicken crisps up nicely on the grill. Serve with sweet spicy mango salsa and coconut milk flavoured rice. Add a tropical drink and you'll be dreaming of salty seas and steel drums.

• Salsa: Make salsa by combining ingredients. Cover and refrigerate for 2 - 3 hours to let the flavours blend, but remember to serve at room temperature. If making just before serving, cover but don't refrigerate. Makes about 2 cups (500 ml).
   
• Rub: Make rub by combining ingredients in a small jar, cover and shake well to blend. Makes about 1/4 cup (50 ml).
   
• Trim any excess fat from chicken and rub 1 to 1 1/2 tsp (5 to 7 ml) of rub into each leg.
   
• Spray grill, perheat barbecue for 10 minutes. Reduce heat to medium. Sear both sides of meat, then reduce heat to medium low or low, cover and cook until meat is tender and juices run clear when pierced with a fork, or approximately 30 to 40 minutes. Turn occasionally.
  
  Serves 4 - 6

Nutrition Per Serving Calories: 219 Protein: 24.2g Carbohydrates: 15.4 g Total Fat: 7.0 g
Saturated Fat: 1.9 g