Spatchcocking is the speediest, easiest way to grill a whole bird.
Kosher salt, freshly ground pepper2 tablespoons olive oil, divided, plus more for drizzlingFlaky sea saltRecipe PreparationPrepare grill for high, indirect heat . Place chicken on work surface, 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, set bricks on top, and grill, covered, until skin is golden and crisp, 25–30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–30 minutes longer.Prepare a grill for medium-high heat.
Meanwhile, combine scallions and ½ Tbsp. oil on same baking sheet, season with kosher 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 1 Tbsp. oil. Grill avocados, cut side down, until charred, about 30 seconds. Transfer to plate with onion and scallions. Drizzle avocados with oil, season with sea salt, and sprinkle with chile. Serve with lime wedges for squeezing over avocados.
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