1 (2 to 3 lb.) broiler-fryer, cut up
1/2 c. finely chopped blanched almonds
1 tsp. dried rosemary, crumbled
3 tbsp. butter, softened
2 tbsp. finely minced shallots or onion
grated rind of 1 orange
1 tsp. salt
1/8 tsp. pepper

Prepare grill at least 1/2 hour before cooking time. Adjust grid 6 to 8 inches above the coals. Rinse chicken parts; pat dry. In small bowl, blend ingredients to form a paste. Gently lift chicken skin; spread paste as evenly as possible between skin and meat. Place chicken skin-side up on grill. Grill 20 to 30 minutes, until chicken is no longer pink when cut near bone. Turn chicken once, halfway through cooking period.

Serves 4.