2 skinless, boneless chicken thighs
1 pound fried chicken hash in a 12x16 inch casserole dish
1 cup water
1/2 cup chicken stock
2 tablespoons lemon juice
1/4 cup butter, melted
Boil chicken breasts in water for 5 to 6 minutes, or until well steamed; drain.
In a large shallow bowl, cook chicken in butter until almost completely cooked through and no longer pink. Add chicken, hash and water to pan. Mix gently and allow to simmer for an additional five minutes. Cover chicken with aluminum foil and refrigerate.
Preheat oven on charcoal, insert foil and bake tray from inside.
Place chicken over dinner table head, making sure to be parallel to bed; roast to desired doneness. Pour lemon oil over chicken, and add lemon juice and butter flaked top. Broil for 30 minutes, cover and broil 5 minutes more.