Barbecued Lemon Chicken

This is a recipe we all have made, a lot, over the years. Tim told me I should make something like this and measure what I have done so I could give you proper directions. We have never followed a definite measurement for this. Use as much chicken as you need to serve whoever is eating. You can use breasts, thighs, and legs or any one of them. I use a stick of butter to serve 4. Melt the butter and add enough lemon juice so the mixture tastes of lemon. Use the seasoned salt until the mixture has a definite orange color to it. Dip the chicken in the butter mixture and grill over medium heat. Each time you turn the chicken, dip in the warm butter mixture. You will probably grill the chicken for 45 minutes to an hour. Certainly cook until the juices run clear when pricked with a fork. Watch the chicken very carefully. Because the skin is still on it and you are grilling with butter the fat can start fires very quickly. I remember one memorable night in Toledo. It was raining and Uncle Mike was cooking the chicken in Aunt Nancy's garage. It turned out so black and charred we couldn't eat it. We were all under 30 and had no extra money. We also had no dinner that night!