Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. In a small frypan, saute spring onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
Combine 250g butter with the mustard, 1 clove garlic and curry powder. Spread this seasoned butter or margarine over chicken and put on preheated barbecue. Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. Brush with remaining seasoned butter while barbecuing.