Give your chicken a little bit of an extra kick with tandoori sauce and cool it down with some mango chutney.
Place chicken and tandoori sauce in sealable plastic bag and refrigerate for a minimum of two hours, preferably overnight.
Heat a medium-sized pot over medium heat. Add a splash of canola oil, and sweat out the moisture in the onion and garlic until softened. Add the coriander and lightly toast with the onion mixture. Add brown sugar and vinegar to the mixture. Cook for one minute until sugar has melted. Add the mango. Reduce heat to medium-low and continue cooking until the mixture has thickened and the liquid has cooked off. Remove from heat and set aside. Refrigerate up to two days.
Preheat grill to medium-high heat. Remove the chicken from the tandoori sauce, shaking off any excess. Grill chicken 8 – 10 minutes per side or until fully cooked and internal temperature reaches 74° C (165° F). If scorching starts, reduce heat to avoid flare-ups. When chicken legs are fully cooked, remove from heat and allow them to rest for 10 minutes to retain juices.
Serve with chutney and your favorite naan bread.