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    You are in: Home / Recipes / Xochipilli's Chicken Under a Brick Recipe
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    Xochipilli's Chicken Under a Brick

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Member #610488's Note:

    This is from a local Mexican restaurant.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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. 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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    Ratings & Reviews:

    • on August 04, 2012

      55

      Awesome recipe! The basil mixture was outstanding. Thanks for sharing. Made for ZWT8 for Mexico/Tex-Mex.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Xochipilli's Chicken Under a Brick

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 690.0
     
    Calories from Fat 503
    73%
    Total Fat 55.9 g
    86%
    Saturated Fat 11.8 g
    59%
    Cholesterol 124.7 mg
    41%
    Sodium 1294.3 mg
    53%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 10.5 g
    42%
    Sugars 3.3 g
    13%
    Protein 32.9 g
    65%

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