Grilled Dixie Chicken

I’m getting a houseful of company tomorrow. Haven’t had houseguests in a long time so I’m totally up for it, believe it or not. However, I don’t have hours to spend in the kitchen prepping dinner in time for their late afternoon arrival. There are tons of groceries to buy and sheets to change and if you could see my floors right now you’d surely notice there’s enough black fur floating around to build another DamDog, I swear. Housework will trump cooking time tomorrow, but that doesn’t mean I’m punting on the dinner menu (say you know me better than that!).  This recipe will fool them all into thinking I spent the afternoon slaving away on a delicious, company-worthy main course when actually I was busy scrubbing blobs of blue toothpaste out of my girl’s sinks.

For realz.

Dixie Chicken is a summer staple at our house, I make it alllllll the time.  The dry rub is amazing, and toasted bread that goes alongside is flat out fantastic.  Pair those two bennies with the frugal fact that legs and thighs are on sale for just $1.49 a pound, and you’ve got a winner.

Winner winner, chicken dinner.  I’m off to clean my house.  Have a great week!  : )

Makes 8 servings


1 T. kosher salt
1 T. coarsely ground black pepper
1 T. packed brown sugar
2 t. garlic powder
1 1/2 t. cornstarch
1 1/2 t. onion powder
1 t. lemon pepper seasoning
1 t. chili powder
1 t. cayenne pepper (use paprika if you want to cut the spice)

1 stick butter, room temperature

2 4-lb. chickens, cut up, rinsed, and patted dry (Value Packs of Sendik’s Natural Drumsticks & Thighs are on sale)

1 baguette, cut on the diagonal into 3/4″ thick slices (Sendik’s Mini French Bread loaves are on sale; I’ll use two or three)

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 grill (medium heat); have a spray bottle handy to tame down flare-ups.  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.

Featured, Fresh, Frugal, Fabulous, News | July 10th, 2012