Grilled Dixie Chicken With Cayenne Spice Rub

Recipe Ingredients

2 tablespoons	30ml	Salt
1 tablespoon	15ml	Coarsely-ground black pepper
1 tablespoon	15ml	Golden brown sugar - (packed)
2 teaspoons	10ml	Garlic powder
1 1/2 teaspoons	7.5ml	Cornstarch
1 1/2 teaspoons	7.5ml	Onion powder
1 teaspoon	5ml	Lemon-pepper seasoning with garlic and
		Onion
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Cayenne pepper
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
2		Chickens - (4 lbs ea) - quartered, rinsed,
		And patted dry
1		Sourdough baguette - cut on diagonal
		Into 3/4"-thick slices

Recipe Instructions

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. (Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)

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.

This recipe yields 8 servings.

Source:
Bon Appetit, July 2003

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