Cooking Gazette

2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
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 (1 stick) unsalted butter, room temperature
2 (4-pound) chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices

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.

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 barbecue (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 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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