Chicken Under a Brick with Avocados and Chillies

Ingredients for Chicken Under a Brick with Avocados and Chillies

• 1 3 1/2-1.8kg chicken, backbone removed

• 1 tablespoon kosher salt plus more

• 1/2 teaspoons freshly ground black pepper plus more for seasoning

• 1/4 teaspoons cayenne pepper

• 4 cucchiai di olio d'oliva, divisi

• 2 tablespoons finely grated lemon zest

• 45ml fresh rosemary leaves

• 1 large fresh poblano chilli, quartered, seeded

• 1 large red pepper, quartered, seeded

• 1 red onion, cut into 1/2" slices

• 60ml (or more) red wine vinegar

• 2 garlic cloves, sliced

• 1 cup fresh basil leaves

• 4 avocados, halved and pitted

• 1/4 teaspoons chilli powder

• Ingredient info: Poblano chillies are available at Latin markets, specialty foods stores, and some supermarkets.

• One brick, wrapped in foil, or a cast-iron skillet

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 teaspoons 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 74°C, 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 chilli, 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 chillies and peppers to a work surface and cut lengthwise into 1" slices. Add to bowl with onion. Add 60ml 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 chilli powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. Serve chicken with vegetables and avocados.

Avvertenza

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