Name: Chicken Under a Brick with Grilled Avocado, Scallion, and Red Onion
Ingredients: 1 3½–4-pound chicken, backbone removed; 2 tablespoons vegetable oilKosher salt, freshly ground pepper; 1 medium red onion, sliced into ½-inch-thick rings; 2 tablespoons olive oil, divided, plus more for drizzlingKosher salt, freshly ground pepper; 3 bunches scallions, trimmed; 2 ripe avocados, halved, pitted; Flaky sea salt; 1 chile de árbol, crushed, or pinch of cayenne pepper; Lime wedges (for serving); 2 bricks wrapped in foil

Chicken Under a Brick with Grilled Avocado, Scallion, and Red Onion

Course: Dinner, Main DishCuisine: AmericanDifficulty: Easy

Servings

servings

Ingredients

CHICKEN
1 3½–4-pound chicken, backbone removed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
AVOCADO, SCALLION, AND ONION
1 medium red onion, sliced into ½-inch-thick rings
2 tablespoons olive oil, divided, plus more for drizzlingKosher salt, freshly ground pepper
3 bunches scallions, trimmed
2 ripe avocados, halved, pitted
Flaky sea salt
1 chile de árbol, crushed, or pinch of cayenne pepper
Lime wedges (for serving)
SPECIAL EQUIPMENT
2 bricks wrapped in foil

Directions

CHICKEN
Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. It is likely you will hear a crack. This means you’re doing it right.
Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25–30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–30 minutes longer.
AVOCADO, SCALLION, AND ONION
Prepare a grill for medium-high heat. Combine onion and ½ Tbsp. oil on a baking sheet, season with kosher salt and pepper, and toss to coat. Grill until softened and slightly charred in spots, about 4 minutes per side. Transfer to a plate.
Meanwhile, combine scallions and ½ Tbsp. oil on same baking sheet, season with kosher salt and pepper, and toss to coat. Grill, turning often, until softened and slightly charred in spots, about 2 minutes. Transfer to plate with onion.
Rub cut sides of avocados with 1 Tbsp. oil. Grill avocados, cut side down, until charred, about 30 seconds. Transfer to plate with onion and scallions. Drizzle avocados with oil, season with sea salt, and sprinkle with chile. Serve with lime wedges for squeezing over avocados.