Make rub by combining ingredients in a small jar, cover and shake well to blend. Makes about ¼ cup (50 mL).
Trim any excess fat from chicken and rub 1 to 1 ½ tsp (5 to 7 mL) of rub into each leg.
Spray grill, preheat barbecue for 10 minutes. Reduce heat to medium. Sear both sides of meat, then reduce heat to medium-low or low, close lid and cook until meat is tender and the internal temperature reaches 165ºF or 74ºC, about 30 to 45 minutes. Turn occasionally.
Make salsa by combining ingredients. Cover and refrigerate 2 to 3 hours for flavours to blend, but serve at room temperature.
Smaller pieces such as thighs, drums or breasts will cook quicker than legs and bone-in will cook faster than boneless.
Have coconut flavoured rice without the extra fat of coconut milk by adding a few drops of coconut extract to the boiling water.