Salt Block Chicken (Seared to Perfection in 9 Steps)

Want a new way to grill your chicken?

You have to try to cook on a salt block!

Not only does it cook the chicken to perfection it also helps to tenderize the chicken as it sears.

Heating the salt block does take some care so make sure you read the instructions below

So What Is A Salt Block?

Salt blocks are Himalayan pink salt slabs. They are full of natural minerals and free from any chemicals and additives. That’s a win in my book!

Himalayan pink salt is harvested from the Himalayan ranges of Pakistan. It’s considered the cleanest, purest salt in the world. Once harvested, it’s carved into rocks, plates, and bowls.

Heating or chilling doesn’t affect the quality. As a heat source, they keep heat well.

When heated you can sear anything from meats and seafood to poultry and vegetables. Used chilled, they are perfect for fresh fruit and vegetables, and cheeses. 

A talking point for your next dinner party.

Will All That Salt Affect The Taste?

As Himalayan salt is free from chemicals and additives, the taste is a lovely clean salty flavor.

Wet foods may absorb some of the glorious salty taste, but salt blocks will not affect dry food. So while your cheese and cold meats may have a touch of saltiness, your bread and crackers will taste the same.

As well as some saltiness, you’ll also be getting the benefits of the natural minerals. Who knew snacking on cheese could be extra healthy!

What Else Can I Use A Salt Block For?

You can even use them as a centerpiece for your next grazing platter! or you sear scallops on a salt block or even shrimp!

RECIPE: Salt Block Grilled Chicken

Ingredients

  • 2 (4 x 8 x 2-inch) salt blocks 
  • 1 chicken
  • 2 tablespoons virgin olive oil
  • 4 cloves garlic, halved lengthwise
  • 1/2 teaspoon ground black pepper
  • juice of 1/2 lemon

Method

Step 1 – Preparing the Salt Block

Place the slab of salt on the grill grates of your barbecue. Set at low heat (225°F), close the lid, and let them warm through for about 10 minutes.

After 10 minutes, turn the heat to medium (375°F) for another ten minutes.

Step 2 – Preparing the Chicken

Remove the packaging from the chicken. Clean out the neck and innards from the cavity.  

Spatchcock the chicken. Place breast side down and cut either side of the backbone. Remove the spinal bones and flatten the chicken out.

Rinse under cool water if needed. Pat dry with a paper towel.

If your chicken is larger than the salt blocks, cut the breasts in half.

Step 3 – Seasoning the Chicken

Coat the dry skin with olive oil.

Rub the pepper over the entire skin.

Loosen the skin with a sharp knife and tuck pieces of garlic under the skin edges.

Step 4 – Preparing the Grill

Clean the grill grates in the area the salt blocks aren’t sitting.

Step 5 – Cooking the Chicken

Place the chicken breasts skin-side down on the grill grate.

Using grill gloves or tongs, place the hot salt block on top of the chicken.

Close the lid.

Step 6 – Cooking Temperatures and Times

Cook for 10-15 minutes, at medium heat of 375°F until the skin is crispy.

To be safe, ensure the internal temperature in the thickest part of the flesh is at 165-170°F.

Use a reliable meat thermometer for accuracy.

Step 7 – Enjoy!

Remove the salt blocks and chicken from the grill. Let the chicken rest on a clean cutting board for 5 minutes.

Drizzle with fresh lemon juice and serve.

Other Declious Chicken Recipes

Beer Can Chicken

Whole Smoked Chicken With Smoked Zucchini

Salt Block Chicken

Want to sear your chicken to perfection? Make sure you try a pink salt block!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: American, grill
Servings: 2 servings
Calories: 284kcal
Author: Charlie
Cost: 8

Equipment

  • Grill
  • Himalayan Salt Block

Ingredients

  • 4 x 8 x 2-inch salt blocks
  • 1 Chicken
  • 2 tbsp Virgin olive oil
  • 4 cloves Garlic halved lengthwise
  • 1/2 tsp Ground black pepper
  • Juice of 1/2 lemon

Instructions

  • Place the slab of salt on the grill grates of your barbecue. Set at low heat (225°F), close the lid, and let them warm through for about 10 minutes.
  • After 10 minutes, turn the heat to medium (375°F) for another ten minutes.
  • Remove the packaging from the chicken. Clean out the neck and innards from the cavity.
  • Spatchcock the chicken. Place breast side down and cut either side of the backbone. Remove the spinal bones and flatten the chicken out.
  • Rinse under cool water if needed. Pat dry with a paper towel.
  • If your chicken is larger than the salt blocks, cut the breasts in half. Coat the dry skin with olive oil.
  • Rub the pepper over the entire skin.
  • Loosen the skin with a sharp knife and tuck pieces of garlic under the skin edges.
  • Place the chicken breasts skin-side down on the grill grate.
  • Using grill gloves or tongs, place the hot salt block on top of the chicken. Close the lid.
  • Cook for 10-15 minutes, at medium heat of 375°F until the skin is crispy.
  • Remove the salt blocks and chicken from the grill. Let the chicken rest on a clean cutting board for 5 minutes.
  • Drizzle with fresh lemon juice and serve.

If you are looking for grilled chicken with a difference, give a Himalayan salt slab a try. 

The glorious juicy meat and crisp skin will have you coming back for more!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

Hungry For More?

Leave a Comment

Your email address will not be published.

Recipe Rating