• December 29, 2014

Dixie chicken with broccoli pepper slaw

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Posted: Sunday, June 16, 2013 4:30 am

Preparation: 15 minutes (plus standing time for chicken)

Total time: 1 hour 15 minutes

Rub

2 tablespoons salt

1 tablespoon coarsely ground black pepper

1 to 2 tablespoons (packed) golden brown sugar

2 teaspoons garlic powder

1½ teaspoons cornstarch

1½ teaspoons onion powder

1 teaspoon lemon-pepper seasoning with garlic and onion

1 teaspoon chili powder

1 teaspoon cayenne pepper

½ cup (1 stick) unsalted butter, room temperature

Chicken

½ cup (1 stick) unsalted butter, room temperature

16 bone-in and skin-on chicken thighs (about 6 ounces each) or substitute chicken breasts or legs or chicken leg quarters

1 sourdough baguette, cut on diagonal into ¾-inch-thick slices

Broccoli and Bell Pepper Slaw (see note)

Directions

In a small bowl combine all the rub ingredients and 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.)

Trim any excess fat from the chicken thighs. Pat the chicken pieces dry with paper towels. 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 a grill for two zones of heat, low-medium and 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 the chicken on the grill, skin side up over indirect heat (the cooler part of the grill), cover and grill about 15-20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and move to the hotter part of the grill and continue grilling, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 to 10 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.

Cook’s note: For the Broccoli and Bell Pepper slaw, mix together one 10-ounce bag of broccoli slaw, 1 heaping cup of mixed bell pepper slices, 1 bunch sliced green onion and 1 cup favorite slaw dressing.

Serves: 8

Nutrition per chicken thigh: 312 calories (61% percent from fat), 21 grams fat (10 grams sat. fat), 18 grams carbohydrates, 13 grams protein, 1,104 mg sodium, 78 mg cholesterol, 1 gram fiber.

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