I noted on two different cooking shows this past week or so that the host insisted on slicing lemons in half (along the equator) and grilling them along with the meat. They both claimed that grilling the lemon actually "carmelizes" the lemon juice; I had trouble believing that but one show made a vinaigrette with the juice, and when it was squeezed out it definitely was browner than typical fresh lemon juice.
So, yesterday afternoon I grilled one lemon while I was trying to re-season a problem wok, then used the chilled grilled lemons with lunch today. Wow, great taste with the chicken!
I will be doing this with chicken from now on, and will try limes the next time I grill fish. Recommended.
Live fast, die young, and leave a well-marbled corpse.