Chicken Under a Brick with Grilled Avocado, Scallion, & Red Onion
Adapted from Bon Appetit.
Don’t worry if you don’t have a brick! Anything heavy and heat proof will work, too, like a cast iron skillet.
1 2-3 lb chicken
2 tbsp vegetable oil
1 medium red onion, sliced into 1/2″ thick rings
2 tbsp olive oil, plus more for drizzling
1 bunch scallions, trimmed
1-2 ripe avocados, halved and pitted
Flaky sea salt, if you have it
1 chile de arbol, crushed, (optional, if you have it)
Prepare grill for high, indirect heat or, when you’re ready to cook, heat a grill pan or heavy skillet and set the oven to 350 degrees. Place chicken on work surface breast side down. Use kitchen shears or a good knife to carefully remove the backbone. Turn chicken 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 on the grill and place a foil wrapped brick (or a cast iron pan) on top. If you’re doing this on the stove top, simply place the chicken skin side down in the pan, and place the brick or pan on top. Moderate the heat to be sure it isn’t too high or the chicken skin will burn. Cook this way until chicken skin is crisp and golden, on the grill about 20 minutes, in a pan about 10. Turn chicken to be skin side up and continue cooking (on the grill, or if on the stove top, place chicken in the oven), for 25-30 minutes longer, until the chicken is cooked through and a thermometer places into the thickest part of the thigh registers 165 degrees.
Combine the onion and 1/2 tbsp olive oil on a baking sheet, season with 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 1/2 tbsp olive oil on same baking sheet. Season with 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 remaining 1 tbsp oil. Grill avocados, cut side down, until charred, about 30 seconds. Transfer to a plate with onions and scallions. Drizzle avocados with oil, season with sea salt, and sprinkle with chile, if using. Serve with lime or lemon wedges for squeezing over avocados.
Not Included in Large Real Food Boxes: Vegetable Oil, Olive Oil, Flaky Sea Salt, Chile de Arbol (opt)