Grilled Dixie Chicken with Cayenne Spice Rub

== Ingredients ==
* 2 tablespoons salt
* 1 tablespoon coarsely ground black pepper
* 1 tablespoon (packed) golden brown sugar
* 2 teaspoons garlic powder
* 1½ teaspoons cornstarch
* 1½ teaspoons onion powder
* 1 teaspoon lemon pepper seasoning with garlic and onion
* 1 teaspoon chili powder
* 1 teaspoon cayenne pepper
* ½ cup (1 stick) unsalted butter, room temperature
* 2 x 4-pound chickens, quartered, rinsed, patted dry
* 1 sourdough baguette, cut on diagonal into ¾-inch-thick slices
== Directions ==
# 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.
Category:Burundian Meat Dishes
Category:Chili powder Recipes
Category:Garlic powder Recipes
Category:Brown sugar Recipes
Category:Chicken Recipes
Category:French bread Recipes
Category:Sourdough bread Recipes
Category:Recipes that need photos