Xochipilli's Chicken Under A Brick

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This is from a local mexican restaurant.

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Steps

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Open chicken and place on a work surface , skin side up.

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Using your palms , firmly press on breastbone to flatten the breast.

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Season chicken all over with 1 tablespoons salt , 1 / 2 teaspoons black pepper , and cayenne.

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Place in a baking dish.

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Rub with 1 tablespoons oil , sprinkle with lemon zest , and scatter rosemary over.

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Let stand at room temperature for 1 hour.

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Build a medium-low fire in a charcoal grill , or heat a gas grill to medium.

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Place chicken , skin side down , on grill and place a foil wrapped brick or heavy skillet on top of chicken to weigh it down.

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Cook until skin is crispy and golden brown , about 15 minutes.

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Using tongs , set brick aside.

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Turn chicken , cover grill , and cook for 10 more minutes.

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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.

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Transfer to a carving board.

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Let chicken res.

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Ingredients

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whole chickens, kosher salt, fresh ground black pepper, cayenne pepper, olive oil, lemon zest, fresh rosemary leaves, poblano chile, red bell pepper, red onion, red wine vinegar, garlic cloves, fresh basil leaf, avocados, chili powder