Grilled Dixie Chicken With Cayenne Spice Rub Food

GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB

Grilled Dixie Chicken with Cayenne Spice Rub image

Provided by John Willingham

Categories Chicken Poultry Spice Summer Grill/Barbecue Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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.

BBQ'D SPICE RUBBED CHICKEN BREAST

BBQ'd Spice Rubbed Chicken Breast image

You can have fun with this one! Create and personalize your own spice blends. Try other ingredients such as cocoa powder, cayenne pepper, jerk seasonings, mustard powder,orange zest.... the list goes on. I found this recipe in a pamplet from Foster Farms. Hope you enjoy it also.

Provided by Barb G.

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts
2 tablespoons mild chili powder
1 teaspoon black pepper, medium grind
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon brown sugar
1 tablespoon dried thyme
1/2 teaspoon ground allspice
1 tablespoon coriander, ground* (optional)
2 dried bay leaves, crushed*
1 tablespoon salt

Steps:

Spice Mix: Blend all dry ingredients,* Coriander and bay leaf can be ground in a spice or coffee grinder.
Chicken: rinse chicken in cold water and pat dry, season chicken liberally with spice rub.
To cook: Start gas grill or charcoal bbq; if using gas grill, turn one side down to a low heat while keeping the other side on med/high, If using charcoal grill push coals to one side.
Place chicken breast on the grill( away from the fire) skin side up; cover and cook for 20-25 minutes(Check to make sure there is no flare ups if using a gas grill).
Turn chicken over onto direct heat, cover and cook for 5 minutes more or until chicken is well browned, and cooked through, enjoy.

CHILI-RUBBED CHICKEN

Chili-Rubbed Chicken image

A simple rub that adds some heat to grilled chicken. From Barbecue Recipes. The recipe calls for 6 split broilers, but Zaar wouldn't take it that way, so I've changed it to 3 chickens, halved.

Provided by lazyme

Categories Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons coarse salt
1 teaspoon cracked black pepper
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 whole chickens, each halved

Steps:

Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
Let stand 1 to 2 hours.
Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

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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. DO AHEAD Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.
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Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

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