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In mini-chopper, blend butter, 1 tablespoon of the chutney, coriander and half each of the salt and pepper.
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Scrape onto plastic wrap and shape into small log; twist ends of wrap to seal.
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Refrigerate for at least 1 hour or until firm.
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Using finger, loosen skin from fleshy side of each chicken leg to form pocket, leaving skin attached at edges.
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Spread remaining chutney under skin.
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Smooth skin over chutney.
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Sprinkle with remaining salat and pepper.
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Place, skin side down, on greased grill over medium heat; close lid and cook, turning once, for 45 minutes or until juices run clear when chicken is pierced.
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(can be cooked on broiler pan, under broiler in oven, about 6 inches from heat.) To serve:Slice butter log into 4 coins; place 1 on each leg.
