Name: Chicken Under a Brick with Avocados and Chiles
Yield: 6–8 servings
Ingredients: 1 3 1/2-4-pound chicken, backbone removed; 1 tablespoon kosher salt plus more; 1/2 teaspoon freshly ground black pepper plus more for seasoning; 1/4 teaspoon cayenne pepper; 4 tablespoons olive oil, divided; 2 tablespoons finely grated lemon zest; 3 tablespoons fresh rosemary leaves; 1 large fresh poblano chile, quartered, seeded; 1 large red bell pepper, quartered, seeded; 1 red onion, cut into 1/2" slices; 1/4 cup (or more) red wine vinegar; 2 garlic cloves, sliced; 1 cup fresh basil leaves; 4 avocados, halved and pitted; 1/4 teaspoon chili powder; Ingredient info: Poblano chiles are available at Latin markets, specialty foods stores, and some supermarkets.; One brick, wrapped in foil, or a cast-iron skillet

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Photo by Chris Gentile

This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados, you're in for a treat. They're already our go-to side this summer.

Recipe notes

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