Chicken Under a Brick with Avocados and Chiles

Chicken Under a Brick with Avocados and Chiles
Photo by Chris Gentile


  • 1 red onion
  • Poblano chiles are available at Latin markets, specialty foods stores, and some supermarkets.
  • 4 avocados
  • 1 tablespoon kosher salt
  • 1 cup fresh basil leaves
  • One brick, wrapped in foil, or a cast-iron skillet
  • 2 tablespoons lemon zest
  • + 10 more ingredients
    • 2 cloves garlic
    • 1 large fresh poblano chile
    • ¼ teaspoon chili powder
    • 1 3 1/2-4-pound chicken,backbone removed
    • 1 large red bell pepper
    • 3 tablespoons fresh rosemary leaves
    • ¼ teaspoon cayenne pepper
    • 4 tablespoons olive oil
    • ½ teaspoon freshly ground black pepper
    • ¼ cup red wine vinegar

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 scat...

View full recipe at Epicurious


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