Grilled Dixie Chicken with Cayenne Spice Rub

Ingredients

 * 2 tablespoons salt
 * 1 tablespoon coarsely ground black pepper
 * 1 tablespoon (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
 * 2 x 4-pound chickens, quartered, rinsed, patted dry
 * 1 sourdough baguette, cut on diagonal into ¾-inch-thick slices

Directions

 * 1) Combine first 9 ingredients in small bowl; whisk spice rub to blend well.
 * 2) 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).
 * 3) Sprinkle spice rub over both sides of chicken pieces.
 * 4) Arrange chicken pieces on waxed-paper-lined baking sheets.
 * 5) Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.
 * 6) Prepare barbecue (medium-high heat).
 * 7) Reserve 4 tablespoons seasoned butter.
 * 8) Spread remaining seasoned butter on 1 side of baguette slices.
 * 9) Place bread slices on platter and cover.
 * 10) Place chicken on grill, skin side up.
 * 11) Grill 20 minutes.
 * 12) Turn chicken over.
 * 13) Grill until skin is deep golden brown, about 15 minutes.
 * 14) 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.
 * 15) Transfer chicken to platter.
 * 16) Brush chicken with reserved 4 tablespoons seasoned butter.
 * 17) Grill bread until just golden, about 2 minutes per side.
 * 18) Arrange toasts around chicken and serve.