Chicken Under a Brick with Avocados and Chiles Recipe

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Chicken Under a Brick with Avocados and Chiles
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  1. 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 scatter rosemary over. Let stand at room temperature for 1 hour.
  2. Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken, skin side down, on grill and place a brick or heavy skillet on top of chicken to weigh it down. (This will expose more skin to direct heat, making it crispy; the chicken will also cook faster.) Cook until skin is crispy and golden brown, about 15 minutes.
  3. Using tongs, set brick aside. Turn chicken, cover grill, and cook for 10 more minutes. Continue cooking and turning chicken every 10 minutes, covering grill between turns, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 50 minutes total. Transfer to a carving board; let chicken rest for 10-20 minutes. (Resting will make for juicier meat.)
  4. While chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high. Season chile, bell pepper, and onion with salt and pepper. Grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes. Transfer onion to a medium bowl. Transfer chiles and peppers to a work surface and cut lengthwise into 1 slices. Add to bowl with onion. Add 1/4 cup vinegar to vegetables and toss to coat.
  5. Heat 2 tablespoons oil in a small skillet over medium-low heat. Add garlic and cook until soft but not browned, about 4 minutes. Add basil and stir to wilt. Add basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.
  6. Rub cut side of avocados with remaining 1 tablespoon oil, season with salt, and sprinkle with chili powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. Serve chicken with vegetables and avocados.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1615.08 Kcal (6762 kJ)
Calories from fat 1089.84 Kcal
% Daily Value*
Total Fat 121.09g 186%
Cholesterol 549.15mg 183%
Sodium 706.4mg 29%
Potassium 1883.21mg 40%
Total Carbs 15.55g 5%
Sugars 2.84g 11%
Dietary Fiber 10.32g 41%
Protein 112.94g 226%
Vitamin C 54.1mg 90%
Vitamin A 0.5mg 17%
Iron 16.1mg 89%
Calcium 101.9mg 10%
Amount Per 100 g
Calories 197.39 Kcal (826 kJ)
Calories from fat 133.19 Kcal
% Daily Value*
Total Fat 14.8g 186%
Cholesterol 67.11mg 183%
Sodium 86.33mg 29%
Potassium 230.15mg 40%
Total Carbs 1.9g 5%
Sugars 0.35g 11%
Dietary Fiber 1.26g 41%
Protein 13.8g 226%
Vitamin C 6.6mg 90%
Vitamin A 0.1mg 17%
Iron 2mg 89%
Calcium 12.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.6
  • 42

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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