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Xochipilli's Chicken Under a Brick

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0483
Energy (kCal)558.9335
Carbohydrates (g)16.431
Total fats (g)54.3716
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    kosher salt 1 tablespoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    olive oil 4 tablespoons divided 477.36 0.0 0.0 54.0
    lemon zest 2 tablespoons grated - - - -
    rosemary leaf 3 tablespoons - - - -
    poblano chile 1 quartered seeded - - - -
    red bell pepper 1 quartered seeded - - - -
    red onion 1 cut 64.0 14.944 1.76 0.16
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    garlic clove 2 sliced - - - -
    basil leaf 1 cup - - - -
    avocado 4 halved pitted - - - -
    chili powder 1/4 teaspoon 1.9035 0.3355 0.0909 0.0964

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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