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.