Butterflied grilled chicken legs basted with cowboy butter

With the back of the leg up, cut along the bone to expose it, then cut down alongside the bone on each side without cutting through the meat, and open the leg out flat.

Oil the legs on both sides; add no seasoning.

Grill skin side down on a medium-hot oiled grill, turning often and cooking slowly; move to the unlit side and close the lid if it gets too hot.

Hold off on the butter until the legs are almost done, so it does not flare up; cook to about 175 degrees.

Baste with cowboy butter on each side, flipping back and forth a couple of times so it burns in and colours.

Pull off the grill, baste once more and serve with extra cowboy butter on the side.