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home > recipes > meat > grilled savory chicken
from US 2 tablespoons salt 1 tablespoon coarsely ground black pepper 1 tablespoon (packed) golden brown sugar 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 1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices Great Grilled Chicken main course: 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.

Grilled Savory Chicken


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keyword: grilled
keyword: savory
keyword: chicken
recipes for meat
recipes by butterflydog
Email Address:
(posted July 26, 2013)

from US

2 tablespoons
salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden
brown sugar
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
1 sourdough
baguette, cut on diagonal into 3/4-inch-thick slices

Great Grilled
Chicken main course:

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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