Ingredients for Xochipilli's Chicken Under A Brick
- Whole Chickens
- Kosher Salt
- Fresh Ground Black Pepper
- Cayenne Pepper
- Olive Oil
- Zest of 1 lemon
- Fresh Rosemary Leaves
- Poblano Chile
- Red Bell Pepper
- Red Onion
- Red Wine Vinegar
- Garlic Cloves
- Fresh Basil Leaf
- 2 ripe avocados
- Chili powder to taste
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How to Make Xochipilli's Chicken Under A Brick
- Open the chicken breast and place it skin-side up on a work surface. Using your palms, firmly press on the breastbone to flatten it to about 1/2 inch thickness.
- Season the chicken generously with 1 tablespoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (adjust to taste).
- Place the chicken in a baking dish.
- Rub 1 tablespoon olive oil over the chicken. Sprinkle with the zest of 1 lemon and scatter 1 tablespoon fresh rosemary over the top.
- Let the chicken stand at room temperature for 1 hour.
- Prepare your grill: Build a medium-low fire in a charcoal grill, or preheat a gas grill to medium heat.
- Place the chicken, skin-side down, on the grill and place a foil-wrapped brick (or heavy skillet) on top to weigh it down.
- Grill for 15 minutes, until the skin is crispy and golden brown.
- Carefully remove the brick using tongs. Turn the chicken over, cover the grill, and cook for another 10 minutes.
- Continue cooking, turning the chicken every 10 minutes and covering the grill between turns, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (about 50 minutes total).
- Transfer the chicken to a carving board and let it rest for 10-20 minutes before carving.
- While the chicken rests, prepare the vegetables: Increase grill heat to medium-high.
- Season 1 medium red onion, 2 poblano chiles, and 1 bell pepper (any color) with salt and pepper.
- Grill the vegetables over medium heat, turning occasionally, until softened and charred in spots (about 12 minutes).
- Transfer the onion to a medium bowl. Cut the chiles and peppers lengthwise into 1-inch slices.
- Add the sliced chiles and peppers to the bowl with the onion.
- Add 1/4 cup red wine vinegar to the vegetables and toss to coat.
- In a small skillet, heat 2 tablespoons olive oil over medium-low heat.
- Add 2 cloves minced garlic and cook until soft but not browned (about 4 minutes).
- Add 1/4 cup chopped fresh basil and stir to wilt.
- Add the basil mixture to the bowl with the vegetables.
- Season the vegetables to taste with salt and more vinegar, if desired.
- Rub the cut side of 2 ripe avocados with the remaining 1 tablespoon olive oil, season with salt, and sprinkle with chili powder.
- Grill the avocados, cut-side down, until gently warmed and the flesh is golden brown (about 3 minutes).
- Serve the chicken with the grilled vegetables and avocados.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
13g
Fat
59g
Carbs
5g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Vegetables Mexican Barbecue Diabetic Dinner Party Chicken Baja Dietary Spicy One Dish Meal Low Carb Low In Something Meat Whole Chicken Taste Mood To Go Camping Grilling Technique Avocado From Scratch
