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Grilled Dixie Chicken
Posted By Leah Damron On July 26, 2011 @ 10:43 pm In Featured,Fresh, Frugal, Fabulous | 1 Comment
We interrupt “Five Summer Sandwiches” to bring you a recipe in honor of the Crazy Chicken Sale. By now you’ve probably noticed that all different cuts of chicken will be available at ridiculously low prices this week, and I’ve got one’a my favorite, go-to recipes for you.
Dixie Chicken is a summer staple around here. I make it at least three times a summer – the whole DamFam loves it, and it’s a dream recipe for entertaining. Today, I grilled up way more chicken than I needed (about 12 bone-in thighs) – and we ended up with six extra. Six extra pieces, sittin’ in the fridge….I don’t know about you, but I’ve never opened up the old Frigidaire and been sorry to see extra grilled chicken sitting there. Tomorrow night when dinner time rolls around and I’m feeling frazzled because I’ve been driving my kids all over hill and dale all day long, I’ll open up the fridge and that lovely chicken will be sitting there, and how happy I’ll be! I’ll pull the meat off the bone and whip up some soft shell tacos.
Dinner will be served. And I will be at peace.
I’ll leave you with a terrible joke:
Q: Why did the chicken cross the road, roll in the mud, and cross the road again?
A: Because he was a dirty double crosser.
Gaffaw, gaffaw, gaffaw. What’s that?
You’d like another? Okay, just one more, but then I really have to go.
Q: Why did the chicken cross the road?
A: Because he had something to cockadoodle doooooooo!
Sorry. At least you can share them with your kids and have a clear conscience!
GRILLED DIXIE CHICKEN
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 (chickens are on sale)
1 baguette, cut on the diagonal into 3/4″ thick slices (Ecce Panis Country White Loaves are on sale)
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.
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