Grilled Dixie Chicken
Serves 8
Published in: e-cookbooks
2 tablespoons salt
1 tablespoons coarsely ground black pepper
1 tablespoons (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoons lemon-pepper seasoning with garlic and onion
1 teaspoons chili powder
1 teaspoons cayenne pepper
1/2 cups (1 stick) unsalted butter -- room temperature
2 chickens -- quartered, rinsed, patted dry (4-pound each)
1 sourdough baguette -- cut on diagonal into 3/4-inch-thick slices
Combine first 9 ingredients in small bowl; whisk spice rub to blend well.
Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
Sprinkle spice rub over both sides of chicken pieces. Arrange chicken
pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed
paper and let stand at room temperature at least 1 hour and up to 2
hours. Prepare barbecue (medium-high heat). Reserve 4 tablespoons
seasoned butter. Spread remaining seasoned butter on 1 side of baguette
slices. Place bread slices on platter and cover. Place chicken on grill,
skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is
deep golden brown, about 15 minutes. Turn chicken again and grill, skin
side up, until cooked through (no red shows when chicken is cut at thigh
bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken
with reserved 4 tablespoons seasoned butter. Grill bread until just
golden, about 2 minutes per side. Arrange toasts around chicken and
serve.
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