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Chicken Under a Brick with Avocados and Chiles Recipe

kept byCelestielj
recipe byEpicurious

This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados, you're in for a treat. They're already our go-to side this summer.


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.
Special equipment: One brick, wrapped in foil, or a cast-iron skillet



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