Trim excess fat and skin from chicken legs. Place chili seasoning mix in a shallow dish and coat each chicken leg on all sides, shaking off excess.
In a glass bowl or measuring cup, stir together salsa and cilantro; set aside.
Grill chicken over medium coals for 30 to 35 minutes or until juices run clear, turning often to prevent excessive blackening and flare-ups.
Place grilled chicken on a serving platter and spoon sauce over top. Garnish with additional fresh cilantro if desired.
Serve with grilled garlic bread to 'mop' up the salsa and a green salad for an al fresco dinner — finish off with fresh fruit and sorbet for dessert.
