Xochipilli's Chicken Under a Brick

Experience the vibrant flavors of Xochipilli's Chicken Under a Brick, a captivating dish showcasing tender chicken flattened and infused with aromatic rosemary, zesty citrus, and a touch of heat from cayenne pepper. Grilled to perfection under a weight for maximum crispiness, this dish is served alongside charred vegetables and grilled avocados, creating a delightful balance of textures and flavors that will elevate any dining occasion.

Ingredients

Main Ingredients
1	(3 ½-4 lb) whole chickens, backbone removed
1	tablespoon kosher salt (plus more for seasoning)
1⁄2	teaspoon fresh ground black pepper (plus more for seasoning)
1⁄4	teaspoon cayenne pepper
4	tablespoons olive oil, divided
2	tablespoons lemon zest, finely grated
3	tablespoons fresh rosemary leaves
1	large fresh poblano chile, quartered and seeded
1	large red bell pepper, quartered and seeded
1	red onion, cut into ½-inch slices
1⁄4	cup red wine vinegar
2	garlic cloves, sliced
1	cup fresh basil leaves
4	avocados, halved and pitted
1⁄4	teaspoon chili powder

Instructions

• Preparation and Cooking

  1. Begin by placing the chicken on a clean work surface, skin side up. Using your palms, press firmly on the breastbone to flatten the breast. Season the entire chicken generously with kosher salt, fresh ground black pepper, and cayenne pepper. Transfer the seasoned chicken to a baking dish, rub with olive oil, sprinkle with finely grated lemon zest, and scatter fresh rosemary leaves on top. Allow the chicken to rest at room temperature for 1 hour to develop flavor.
  2. Prepare a charcoal grill with medium-low heat or set a gas grill to medium. Position the chicken skin side down on the grill and place a foil-wrapped brick or heavy skillet atop the chicken to achieve even pressure. This method enhances the crispiness of the skin while ensuring the chicken cooks efficiently. Grill until the skin is golden brown and crisp, approximately 15 minutes.
  3. Using tongs, carefully remove the weight and flip the chicken. Cover the grill and continue cooking for an additional 10 minutes. Continue to turn the chicken every 10 minutes, covering the grill between turns, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C), approximately 50 minutes total. Once cooked, transfer the chicken to a carving board and allow it to rest for 10-20 minutes, ensuring the meat remains juicy.
  4. During the resting period, adjust the grill heat to medium-high if necessary. Season the poblano chile, red bell pepper, and red onion with kosher salt and pepper. Grill the vegetables over medium heat, turning occasionally until softened and slightly charred, approximately 12 minutes. Once done, transfer the onion to a medium bowl, and slice the chiles and peppers lengthwise into 1-inch strips before adding them to the bowl along with the onion. Drizzle 1/4 cup of red wine vinegar over the vegetables and toss to combine.
  5. In a small skillet, heat 2 tablespoons of olive oil over medium-low heat. Add sliced garlic and sauté until soft but not browned, about 4 minutes. Incorporate the fresh basil leaves, stirring gently until wilted. Add this aromatic mixture to the bowl with the grilled vegetables, seasoning them to taste with additional kosher salt and red wine vinegar as desired.
  6. Rub the cut sides of the avocado halves with the remaining 1 tablespoon of olive oil, season with salt, and sprinkle with chili powder. Grill the avocados, cut side down, until they are warmed through and the flesh is golden brown, about 3 minutes. Serve the grilled chicken accompanied by the vibrant vegetables and elegantly grilled avocados.

Jul 23, 2024