Chicken Under A Brick With Avocados And Chiles
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
36
Sweetness
65
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Kosher Salt (plus more)1 tsp
Cayenne Pepper4 tbsps
Olive Oil (divided)2 tbsps
Lemon Zest (finely grated)3 tbsps
Rosemary Leaves (fresh)1 cup
Basil Leaves (fresh)1 tsp
Chili PowderDirections:
1
Open chicken and place on a work surface, skin side up
2
Using your palms, firmly press on breastbone to flatten the breast
3
Season chicken all over with 1 tablespoon salt, 1/2 teaspoon black pepper, and cayenne
4
Place in a baking dish; rub with 1 tablespoon oil, sprinkle with lemon zest, and scatter rosemary over
5
Let stand at room temperature for 1 hour
6
Build a medium-low fire in a charcoal grill, or heat a gas grill to medium
7
Place chicken, skin side down, on grill and place a brick or heavy skillet on top of chicken to weigh it down
8
(This will expose more skin to direct heat, making it crispy; the chicken will also cook faster
9
) Cook until skin is crispy and golden brown, about 15 minutes
10
Using tongs, set brick aside
11
Turn chicken, cover grill, and cook for 10 more minutes
12
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
13
Transfer to a carving board; let chicken rest for 10-20 minutes
14
(Resting will make for juicier meat
15
) While chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high
16
Season chile, bell pepper, and onion with salt and pepper
17
Grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes
18
Transfer onion to a medium bowl
19
Transfer chiles and peppers to a work surface and cut lengthwise into 1" slices
20
Add to bowl with onion
21
Add 1/4 cup vinegar to vegetables and toss to coat
22
Heat 2 tablespoons oil in a small skillet over medium-low heat
23
Add garlic and cook until soft but not browned, about 4 minutes
24
Add basil and stir to wilt
25
Add basil mixture to bowl with onion
26
Season vegetables to taste with salt and more vinegar, if desired
27
Rub cut side of avocados with remaining 1 tablespoon oil, season with salt, and sprinkle with chili powder
28
Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes
29
Serve chicken with vegetables and avocados
30
Open chicken and place on a work surface, skin side up
31
Using your palms, firmly press on breastbone to flatten the breast
32
Season chicken all over with 1 tablespoon salt, 1/2 teaspoon black pepper, and cayenne
33
Place in a baking dish; rub with 1 tablespoon oil, sprinkle with lemon zest, and scatter rosemary over
34
Let stand at room temperature for 1 hour
35
Build a medium-low fire in a charcoal grill, or heat a gas grill to medium
36
Place chicken, skin side down, on grill and place a brick or heavy skillet on top of chicken to weigh it down
37
(This will expose more skin to direct heat, making it crispy; the chicken will also cook faster
38
) Cook until skin is crispy and golden brown, about 15 minutes
39
Using tongs, set brick aside
40
Turn chicken, cover grill, and cook for 10 more minutes
41
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
42
Transfer to a carving board; let chicken rest for 10-20 minutes
43
(Resting will make for juicier meat
44
) While chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high
45
Season chile, bell pepper, and onion with salt and pepper
46
Grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes
47
Transfer onion to a medium bowl
48
Transfer chiles and peppers to a work surface and cut lengthwise into 1" slices
49
Add to bowl with onion
50
Add 1/4 cup vinegar to vegetables and toss to coat
51
Heat 2 tablespoons oil in a small skillet over medium-low heat
52
Add garlic and cook until soft but not browned, about 4 minutes
53
Add basil and stir to wilt
54
Add basil mixture to bowl with onion
55
Season vegetables to taste with salt and more vinegar, if desired
56
Rub cut side of avocados with remaining 1 tablespoon oil, season with salt, and sprinkle with chili powder
57
Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes
58
Serve chicken with vegetables and avocados