Lemon-Basted Chicken With Peaches
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Broiler fryer chicken||3 1⁄2 Pound, 2 birds, 3 1/2 pounds each, halved|
|Melted butter||6 Tablespoon|
Combine lemon juice and honey.
Pour over chicken; turn quarters to coat all sides.
Cover and refrigerate for about 1 hour.
Lift chicken from marinade and drain briefly (reserve marinade).
Add butter to marinade, brush on chicken, and arrange, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with reserved marinade, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
About 20 minutes before chicken is done, peel, halve, and pit peaches.
Brush immediately with lemon baste.
About 10 minutes before chicken is done, place fruit halves, flat side down, on grill.
Heat for 3 to 4 minutes, then turn, baste, and heat for 5 minutes more or until hot.
If desired, drizzle a little honey over fruit just before serving.