Ingredients
- 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
Description
This Cayenne-dusted Chicken By World Champion Bar-B-Q Pitmaster John Willingham Is Second To None.
Bon Appetit Magazine
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