how to get glaze to adhear after basting with butter

I have been basting my comp thighs with a butter mix. Seems nice, the only problem is getting my glaze to adhear to the skin at the end of the cook. I usually have to put one coat of glaze on , let it set , then put a second coat of glaze on to fill in the holes. Is there a better way when using a butter baste to get the glaze to adhear in a nice smooth, full coverage?

Mark

Use margerine instead of butter.