Xochipilli's Chicken Under a Brick Recipe

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Xochipilli's Chicken Under a Brick
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Ingredients
15
Count
Nutrition
357
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  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 tablespoons salt, 1/2 teaspoons black pepper, and cayenne. Place in a baking dish; rub with 1 tablespoons 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 foil wrapped 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 degrees F, about 50 minutes total. Transfer to a carving board; let chicken rest for 10–20 minutes. (Resting will make for juicier meat.) Transfer to a carving board; let chicken rest for 10 minutes before carving.
  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-inch 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 tablespoons 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 357.32 Kcal (1496 kJ)
Calories from fat 276.12 Kcal
% Daily Value*
Total Fat 30.68g 47%
Cholesterol 51.02mg 17%
Sodium 249.15mg 10%
Potassium 654.64mg 14%
Total Carbs 11.66g 4%
Sugars 2.13g 9%
Dietary Fiber 7.74g 31%
Protein 12.54g 25%
Vitamin C 28.5mg 48%
Vitamin A 0.4mg 12%
Iron 8mg 45%
Calcium 32.3mg 3%
Amount Per 100 g
Calories 167.96 Kcal (703 kJ)
Calories from fat 129.79 Kcal
% Daily Value*
Total Fat 14.42g 47%
Cholesterol 23.98mg 17%
Sodium 117.11mg 10%
Potassium 307.72mg 14%
Total Carbs 5.48g 4%
Sugars 1g 9%
Dietary Fiber 3.64g 31%
Protein 5.89g 25%
Vitamin C 13.4mg 48%
Vitamin A 0.2mg 12%
Iron 3.8mg 45%
Calcium 15.2mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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