Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.