4 Chicken legs
1/4 cup Margarine or butter, at room temperature
2 tsp Chopped fresh parsley
2 tbsp Minced green onion
2 clove Garlic, minced
Cream together margarine and seasonings. Gently loosen the skin on the thigh end of the leg. Put 1/4 of the margarine mixture under the skin of each thigh. Press down gently on the skin to spread the margarine evenly. Grill skin-side up, over medium heat for 20 minutes. Turn and grill 15 - 20 minutes longer or until the meat is no longer pink (meat thermometer should be 185ºF). Serve with grilled vegetables and baked potatoes.