Grilled Dixie Chicken with Cayenne Spice Rub

Grilled Dixie Chicken with Cayenne Spice Rub Recipe from Burundi, France

Region / culture: Burundi, France | Preparation time: 1 hour | Cooking time: 40 minutes | Servings: 8

Introduction

Grilled Dixie Chicken with Cayenne Spice Rub is a flavorful and spicy dish that is perfect for a summer barbecue. The combination of spices and butter creates a delicious rub that adds a kick to the chicken. Serve this dish with some grilled bread for a complete meal.

History

This recipe is inspired by traditional Southern cooking, where bold flavors and spices are used to create delicious dishes. The cayenne spice rub adds a unique heat to the chicken, while the butter helps to keep it moist and flavorful. Grilling the chicken adds a smoky flavor that enhances the overall taste of the dish.

Ingredients

2 tbsp salt
1 tbsp coarsely ground black pepper
1 tbsp packed golden brown sugar
2 tsp garlic powder
1.5 tsp cornstarch
1.5 tsp onion powder
1 tsp lemon pepper seasoning with garlic and onion
1 tsp chili powder
1 tsp cayenne pepper
0.5 cup (1 stick) unsalted butter, room temperature
2 x 4 lb (1.81 kg) chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 0.75 inch-thick slices

How to prepare

Combine the first 9 ingredients in a small bowl and whisk the spice rub to blend well.
Transfer 1 tbsp of the spice rub to a medium bowl, add butter, and mix well. (The rub and seasoned butter can be made 2 days ahead. Cover them separately and chill the butter. Bring the butter to room temperature before using).
Sprinkle the spice rub over both sides of the chicken pieces.
Arrange the chicken pieces on waxed-paper-lined baking sheets.
Cover the chicken with more waxed paper and let it stand at room temperature for at least 1 hour and up to 2 hours.
Prepare the barbecue for medium-high heat.
Reserve 4 tbsp of the seasoned butter.
Spread the remaining seasoned butter on one side of the baguette slices.
Place the bread slices on a platter and cover them.
Place the chicken on the grill, skin side up.
Grill for 20 minutes.
Turn the chicken over.
Grill until the skin is deep golden brown, about 15 minutes.
Turn the chicken again and grill, skin side up, until cooked through (no red shows when the chicken is cut at the thigh bone), about 5 minutes longer.
Transfer the chicken to a platter.
Brush the chicken with the reserved 4 tbsp of seasoned butter.
Grill the bread until it is just golden, about 2 minutes per side.
Arrange the toasts around the chicken and serve.

Variations

For a milder version, reduce the amount of cayenne pepper in the spice rub.
Add some smoked paprika for a smokier flavor.
Use boneless, skinless chicken breasts instead of quartered chickens for a quicker cooking time.

Cooking Tips & Tricks

Make sure to pat the chicken dry before applying the spice rub to ensure that it sticks well.

- Letting the chicken sit at room temperature with the spice rub allows the flavors to penetrate the meat.

- Brushing the chicken with the seasoned butter adds extra flavor and helps to keep it moist during grilling.

- Grilling the bread slices adds a crunchy texture to the dish and is perfect for soaking up the juices from the chicken.

Serving Suggestions

Serve the Grilled Dixie Chicken with Cayenne Spice Rub with a side of coleslaw and corn on the cob for a complete Southern meal.

Cooking Techniques

Grilling the chicken over medium-high heat ensures that it cooks evenly and develops a nice char on the skin.

Ingredient Substitutions

You can use regular salted butter instead of unsalted butter.

- If you don't have a baguette, you can use any type of bread for grilling.

Make Ahead Tips

You can prepare the spice rub and seasoned butter ahead of time and store them in the refrigerator until ready to use.

Presentation Ideas

Arrange the grilled chicken on a platter with the grilled bread slices for a rustic and inviting presentation.

Pairing Recommendations

Serve this dish with a cold glass of sweet tea or a refreshing lemonade to balance out the heat from the cayenne pepper.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

24g per serving

Vitamins and minerals

This dish is rich in vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (butter) and gluten (bread).

Summary

This dish is a good source of protein and essential nutrients, but it is also high in fats and carbohydrates. Enjoy in moderation as part of a balanced diet.

Summary

Grilled Dixie Chicken with Cayenne Spice Rub is a delicious and spicy dish that is perfect for a summer barbecue. The combination of spices and butter creates a flavorful rub that adds a kick to the chicken. Serve with some grilled bread for a complete and satisfying meal. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Grilled Dixie Chicken with Cayenne Spice Rub. It was a hot summer day, and I was visiting my dear friend, Lillian, in the quaint town of Dixie. Lillian was known for her delicious Southern cooking, and she had graciously offered to teach me one of her favorite recipes.

As we sat on her porch, sipping on sweet tea and reminiscing about our childhood, Lillian pulled out an old, weathered recipe card from her recipe box. She explained that this recipe had been passed down through generations in her family and was a true Dixie classic.

I watched intently as Lillian gathered the ingredients for the Cayenne Spice Rub – a mixture of cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. She explained that the key to the perfect spice rub was to balance the heat of the cayenne pepper with the richness of the paprika and the savory flavors of the garlic and onion powders.

After mixing the spices together, Lillian generously rubbed the mixture onto the chicken thighs, ensuring that each piece was coated evenly. She then let the chicken marinate in the spice rub for a few hours, allowing the flavors to meld together and infuse the meat with a delicious, spicy kick.

As the sun began to set, Lillian fired up the grill and expertly cooked the chicken thighs to perfection. The aroma of the spices sizzling on the grill filled the air, making my mouth water in anticipation of the delicious meal to come.

Once the chicken was cooked through and perfectly charred, Lillian served it up with a side of creamy coleslaw and buttery cornbread. The first bite of the Grilled Dixie Chicken with Cayenne Spice Rub was a revelation – the tender, juicy meat was bursting with flavor, the spicy rub complementing the smoky char of the grill perfectly.

I couldn't believe how simple and yet how delicious this recipe was. Lillian explained that the key to Southern cooking was using fresh, high-quality ingredients and allowing the flavors to shine through without too much fuss or complication.

From that day on, the Grilled Dixie Chicken with Cayenne Spice Rub became a staple in my own cooking repertoire. I shared the recipe with my family and friends, delighting in their reactions as they savored each flavorful bite.

Over the years, I have made this dish countless times, tweaking the spice rub here and there to suit my own tastes. Each time I make it, I am transported back to that hot summer day in Dixie, sitting on Lillian's porch and learning the secrets of true Southern cooking.

Now, as I pass down this recipe to my own grandchildren, I hope that they will feel the same sense of anticipation and joy that I felt when I first learned to make Grilled Dixie Chicken with Cayenne Spice Rub. Cooking is about more than just nourishing our bodies – it's about creating memories, sharing traditions, and connecting with the ones we love. And this recipe, with its rich history and bold flavors, embodies everything that I hold dear about the art of cooking.