Name: Chicken Under a Brick with Grilled Avocado, Scallion, and Red Onion
Yield: 4 Servings
Ingredients: 1 3½–4-pound chicken, backbone removed; 2 tablespoons vegetable oil; Kosher salt, freshly ground pepper; 1 medium red onion, sliced into ½-inch-thick rings; 2 tablespoons olive oil, divided, plus more for drizzling; Kosher salt, freshly ground pepper; 3 bunches scallions, trimmed; 2 ripe avocados, halved, pitted; Flaky sea salt; 1 chile de árbol, crushed, or pinch of cayenne pepper; Lime wedges (for serving); 2 bricks wrapped in foil

Peden + Munk

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

Recipe notes