Grilled Dixie Chicken


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This recipes includes the flavors of brown sugar, garlic, onion, chili and cayenne.

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  • 2 Tbs. salt
  • 1 Tbs. coarsely ground black pepper
  • 1 Tbs. (packed) golden brown sugar
  • 2 tsp. garlic powder
  • 1 1/2 tsp. cornstarch
  • 1 1/2 tsp. onion powder
  • 1 tsp. lemon-pepper seasoning with garlic and onion
  • 1 tsp. chili powder
  • 1 tsp. cayenne pepper
  • 1/2 C. (1 stick) unsalted butter, room temperature
  • 2 (4-lb.) chickens, quartered, rinsed, patted dry
  • 1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices

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Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 Tbs. 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 Tbs. 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 Tbs. seasoned butter. Grill bread until just golden, about two minutes per side. Arrange toasts around chicken and serve.

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