Crispy legs

4 chicken legs,

4 tbsp butter,

1 onion,

½ parsley

1 garlic clove,

lemon juice,

2 tbsp olive oil

4 gauda slices

salt

Softened butter mix well with salt. Spread chicken legs with it and leave them in the fridge for at least half a day. Clean the onion, garlic and parsley and grind them together in blender. Add oil and a bit of dried vegetable seasonings (make a paste) and coat over chicken legs. Grill the legs, and rotate every five minutes until the meat gets golden brown color. When the meat is grilled, put on every piece gouda slice, cover and let the cheese melt. Drizzle the legs with lemon juice before serving.