Chicken under a Brick
This was one of my first tries cooking with a Himalayan salt block, and it turned out delicious. As the salt blocks impart the flavor, try to stick with salt free or low sodium seasonings.
Submitted by: rick from milwaukee, wi
Preparation Instructions:
Begin heating the salt block to 500 degrees. Cut the backbone out of a whole chicken so it can be flattened. Start the grill (gas or charcoal). Brush the chicken with olive oil and season liberally. When the grill is ready, toss the chicken on, skin side down, and place the salt block on top. Should take about 30 minutes.
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