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
Table of contents
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
Smoked Chicken Thighs on a Pit Boss
Whole Smoked Chicken With Smoked Zucchini
Stuffed Smoked Chicken Breast with Cheese and Spinach

Salt Block Chicken
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

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
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 recipes with you!
You can read more about me on our About Us page.
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