Chicken Under a Brick with Avocados and Chiles

Name: Chicken Under a Brick with Avocados and Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 avocados, halved and pitted; 1 teaspoons freshly ground black pepper plus more for seasoning; 0 teaspoons cayenne pepper; 2 kilograms 3 1/2–4-pound chicken, backbone removed; 0 teaspoons chili powder; 237 milliliters fresh basil leaves; 3 Tbsps fresh rosemary leaves; 2 garlic cloves, sliced; 1 Tbsp kosher salt plus more; 2 Tbsps finely grated lemon zest; 4 Tbsps olive oil, divided; 1 large fresh poblano chile, quartered, seeded; 1 large red bell pepper, quartered, seeded; 1 red onion, cut into 1/2 slices; 59 milliliters (or more) red wine vinegar

Chicken Under a Brick with Avocados and Chiles is a gluten free, dairy free, and primal main course. This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 668 calories, 40g of protein, and 52g of fat. 1 person found this recipe to be scrumptious and satisfying. If you have garlic cloves, pepper, lemon zest, and a few other ingredients on hand, you can make it.

Instructions

Open chicken and place on a work surface, skin side up. Using your palms, firmly press on breastbone to flatten the breast. Season chicken all over with 1 tablespoon salt,1/2 teaspoon black pepper, and cayenne.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Whole Chicken

Salt

Place in a baking dish; rub with 1 tablespoon oil, sprinkle with lemon zest, and scatter rosemary over.

Ingredients you will need

Lemon Zest

Rosemary

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Pan

Let stand at room temperature for 1 hour.

Build a medium-low fire in a charcoal grill, or heat a gas grill to medium.

Equipment you will use

Grill

Place chicken, skin side down, on grill and place a brick or heavy skillet on top of chicken to weigh it down. (This will expose more skin to direct heat, making it crispy; the chicken will also cook faster.) Cook until skin is crispy and golden brown, about 15 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Grill

Using tongs, set brick aside. Turn chicken, cover grill, and cook for 10 more minutes. Continue cooking and turning chicken every 10 minutes, covering grill between turns, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 50 minutes total.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Grill

Tongs

Transfer to a carving board; let chicken rest for 10-20 minutes. (Resting will make for juicier meat.)

Ingredients you will need

Meat

While chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high. Season chile, bell pepper, and onion with salt and pepper. Grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Whole Chicken

Chili Pepper

Onion

Equipment you will use

Grill

Transfer onion to a medium bowl.

Ingredients you will need

Onion

Equipment you will use

Bowl

Transfer chiles and peppers to a work surface and cut lengthwise into 1" slices.

Ingredients you will need

Peppers

Chili Pepper

Add to bowl with onion.

Ingredients you will need

Onion

Equipment you will use

Bowl

Add 1/4 cup vinegar to vegetables and toss to coat.

Ingredients you will need

Vegetable

Vinegar

Heat 2 tablespoons oil in a small skillet over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook until soft but not browned, about 4 minutes.

Ingredients you will need

Garlic

Add basil and stir to wilt.

Ingredients you will need

Basil

Add basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.

Ingredients you will need

Vegetable

Vinegar

Basil

Onion

Salt

Equipment you will use

Bowl

Rub cut side of avocados with remaining 1 tablespoon oil, season with salt, and sprinkle with chili powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes.

Ingredients you will need

Chili Powder

Avocado