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Chicken Under a Brick with Avocados and Chiles Recipe

Chicken Under a Brick with Avocados and Chiles
Source: epicurious



  • 1 3 1/2-4-pound chicken, backbone removed
  • 1 tablespoon kosher salt plus more
  • 1/2 teaspoon freshly ground black pepper plus more for seasoning
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons olive oil, divided
  • 2 tablespoons finely grated lemon zest
  • 3 tablespoons fresh rosemary leaves
  • 1 large fresh poblano chile, quartered, seeded
  • 1 large red bell pepper, quartered, seeded
  • 1 red onion, cut into 1/2" slices
  • 1/4 cup (or more) red wine vinegar
  • 2 garlic cloves, sliced
  • 1 cup fresh basil leaves
  • 4 avocados, halved and pitted
  • 1/4 teaspoon chili powder
  • Ingredient info: Poblano chiles are available at Latin markets, specialty foods stores, and some supermarkets.
6-8 servings


  • 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.
  • Place in a baking dish; rub with 1 tablespoon oil, sprinkle with lemon zest, and scatter rosemary over.
  • Let stand at room temperature for 1 hour.
  • Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. 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.
  • 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.
  • Transfer to a carving board; let chicken rest for 10-20 minutes. (Resting will make for juicier 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. Transfer onion to a medium bowl.
  • Transfer chiles and peppers to a work surface and cut lengthwise into 1" slices. Add to bowl with onion.
  • Add 1/4 cup vinegar to vegetables and toss to coat.
  • Heat 2 tablespoons oil in a small skillet over medium-low heat. Add garlic and cook until soft but not browned, about 4 minutes.
  • Add basil and stir to wilt. Add basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.
  • 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.
  • Serve chicken with vegetables and avocados.



A recipe from epicurious

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