Ingredients:
1 tablespoon coarsely-ground black pepper
1 tablespoon brown sugar, packed
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 unsalted butter, room temperature
8 lbs chicken pieces, rinsed, and patted dry
1 sourdough baguettes, cut on diagonal into 3/4-inch -thick slices
Directions:
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.
Early in day, sprinkle spicy rub over both sides of chicken pieces. Marinate in the in teh refrigerator for several hours.
Prepare barbecue.
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 15-20 minutes. Turn chicken again and grill, skin-side up, until thoroughly cooked and no red remains.
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.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.