Honey Lemon Chicken Half, Peaches or Nectarines
Comments:	Immediately after peeling and cutting peaches or nectarines, immediately dip each piece into lemon juice to prevent them froma darkening. Barbecue fruit halves until just hot turning each half delicately only once, using two large spoons if you do not want to mash fruit halves.
Servings:	4
Ingredients	Preparation
2 small, approximately 2 to 2 1/2-pound [1 to 1.3-kg] each, chicken fryers 1/3 cup [80 mL] lemon juice 2 tablespoons [30 mL] liquid honey 1 teaspoon [5 mL] salt 6 tablespoons [90 g] melted butter 4 fresh large peaches or nectarines More liquid honey, to serve [optional]	Half chickens lengthwise. Arrange chicken halves, side-by-side cut side up, into a large shallow glass dish. Mix together lemon juice, liquid honey and salt. Evenly pour mixture all over chicken halves. Cover dish; leave chicken halves to marinate, refrigerated, for approximately 1 hour. Preheat barbecue to medium-hot intensity. Remove chiken halves from marinade draining well each half over dish. Mix marinade into melted butter. Using a brush, coat chicken halves with melted butter mixture. Arrange chicken halves, cut sides underneath onto hot barbecue rack, approximately 6 inches [15 cm] from medium-hot charcoals. Barbecue chicken halves for approximately 45 minutes, turning and brushing halves each time with melted butter mixture from time to time, until well-done [no longer pink inside]. Meanwhile, peel, half lengthwise and stone peaches or nectarines. Brush each with melted butter mixture. Approximately 10 minutes before the end of chicken cooking time, arrange fruit halves, cut sides underneath, onto barbecue rack. Barbecue fruit halves for 2 to 3 minutes; brush fruit halves with melted butter mixture. Using 2 large spoons, delicately turn fruit halves over. Barbecue fruit halves for 5 minutes more. Serve chicken halves decorated with fruit halves, coated with a little liquid honey if fruits are not that sweet.