Herb and Garlic Chicken Legs

Ingredients:
4 chicken legs
1/4 cup butter (real butter not margarine)
2 Tbsp finely chopped parsley
2 Tbsp finely chopped green onion
1 clove garlic, minced
Black pepper to taste
Vegetable oil

Loosen the skin at the thigh end of each chicken leg making a pocket. Cream together the butter, onion, parsley, garlic, and pepper. Divide the mixture into 4 parts and insert into the pockets under the skin. Press down on the skin to spread the butter mixture onto the leg meat. Brush the legs with vegetable oil.
Cook on grill at medium temp. Place the legs so the pocket with the butter is facing up.
Remember to keep a spray bottle filled with water nearby to control any flare ups.
Cook for about 20 minutes at medium setting. Turn chicken over and cook 20 minutes longer or until juices run clear when the meat is pierced with fork. Also, make sure the meat is no longer pink near the bone.

photo by Isaac Wedin