Grilled Dixie Chicken

(originally made 6/27/2007)

I don't often buy bone in chicken, but once I saw this recipe I had to get some. I got 4 split breasts and halved the recipe. The rub was excellent, I'll be mixing some up to keep on hand. Tim ate 2 pieces and was eyeballing a 3rd LOL Thank you so much, Rosie!

Grilled Dixie Chicken

2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar (I used light brown)
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 (4-pound) chickens, quartered, rinsed, patted dry (I used 4 split breasts)
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices (I forgot bread, so skipped this)

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.

Source: Rosie, TOH


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