Place chiles, CONSOMATE® Concentrate, tomato puree, vinegar, garlic powder, cornstarch, water and sugar in blender; Cover. Blend until smooth. Strain mixture and place in a large bowl.
Add chicken legs to the marinade; cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
Preheat the grill over medium heat. Remove chicken legs from marinade (do not discard marinade). Place chicken on the grill away from direct heat and grill for 30 minutes. Turn over, baste with marinade and grill for an additional 30 minutes. When chicken is almost done, boil remaining marinade for 5 minutes. Serve with chicken legs.
Chicken legs can also be baked at 350° F for 1 hour, basting with marinade after the first 30 minutes.