on the Grill
1Chicken, about 3-4 Lbs., cut into pieces
1/2 C. Horseradish
1 Tsp .Grated lemon peel
2 Tsp. Freshly ground pepper
1 Tsp. Crushed allspice berries (optional)
1/4 C. Unsalted butter
½ Pound Thinly sliced, cooked roast beef
Place chicken pieces in a shallow glass or ceramic dish. In a small bowl, combine the horseradish, lemon peel, pepper and allspice. Spoon this mixture over the chicken pieces and toss to coat. Cover and let stand for 4 hours.
Remove chicken from marinade and grill over hot coals in a covered grill, basting often with butter and turning frequently, until juices run yellow when pricked with a fork.