The trick here is to get the chicken cooked, nice and brown, without drying it out.  Keep basting!  Don’t leave the grill – have others bring food/drink to you!  We even taught the relatives in Sweden how to do this!

Ingredients:

• chicken pieces – breast and/or legs (drumstick and thighs more difficult to control – cut the leg after it is cooked)
• Butter – melted (add lemon juice)
• Lemon Juice

Directions:

1. Salt and pepper the chicken.
2. Place chicken on  a charcoal grill over medium heat fire.  The number of seconds you can keep your hand over the coals will tell you how hot they are. Two or three seconds is a hot fire, four or five seconds is medium hot.  (Gas grills with have a setting.)
3. Baste with lemon/butter.
4. Turn after about 10 minutes.
5. Baste with lemon/butter.
6. When brown on both sides, turn the pieces on edge.
7. Baste with lemon butter.
8. Cook until instant thermometer reads 165°

Source:   Jim Kleerup from his father Bertel J Kleerup