Chicken Under a Brick with Avocados and Chiles

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


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

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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