Chicken under a Brick
Crispy spatchcock chicken cooked under a heated Himalayan salt block. Low-salt seasonings, 500°F block, about 30 minutes. Tips and safety included.
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
- Flatten a whole chicken (spatchcock), brush with oil, and season lightly because the salt block will add salt.
- Heat the Himalayan salt block to about 500°F, grill the chicken skin side down, then put the heated salt block on top as a weight.
- Cook about 30 minutes, or until the thickest part reaches 165°F; heat and care for the salt block gradually to avoid cracking.
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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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Frequently Asked Questions
What is "chicken under a brick"?
It is a cooking method where you flatten a whole chicken and press it with a heavy weight so it cooks evenly and the skin crisps. Using a heated Himalayan salt block adds salt and flavor while acting as the weight.
Do I need to add extra salt when using a salt block?
No. The salt block seasons the chicken as it cooks, so use salt free or low sodium spices. Taste preference varies, but avoid adding much extra salt before cooking.
How do I flatten a whole chicken (spatchcock)?
Cut the backbone out with kitchen shears, open the bird, then press down firmly on the breastbone until it lies flat. This creates an even thickness for faster, more even cooking.
How hot should the salt block and grill be?
The recipe calls for heating the salt block to about 500°F and using a medium high grill. Heat the salt block slowly in stages to avoid cracking, increasing temperature in 100°F steps until you hit 500°F.
How long do I cook the chicken and how do I know it is done?
Plan for about 30 minutes with the chicken skin side down and the heated block on top. The chicken is done when an instant read thermometer reads 165°F in the thickest part and the juices run clear.
Can I reuse the Himalayan salt block?
Yes. Let it cool fully, then scrape off food residue and wipe with a damp cloth. Do not soak the block in water, do not use soap, and avoid sudden temperature changes that cause cracking.
Is it safe to use a salt block on a grill?
Yes, if you take precautions. Heat the block gradually, handle it with heat proof gloves, and avoid thermal shock. Small cracks or surface sweating may appear over time but are normal.
What can I use instead of a salt block?
Use a heavy cast iron skillet, a clean brick wrapped in foil, or a metal press as the weight. These options will press the chicken but will not add the salty flavor a Himalayan block provides.
What is "chicken under a brick"?
It is a cooking method where you flatten a whole chicken and press it with a heavy weight so it cooks evenly and the skin crisps. Using a heated Himalayan salt block adds salt and flavor while acting as the weight.
Do I need to add extra salt when using a salt block?
No. The salt block seasons the chicken as it cooks, so use salt free or low sodium spices. Taste preference varies, but avoid adding much extra salt before cooking.
How do I flatten a whole chicken (spatchcock)?
Cut the backbone out with kitchen shears, open the bird, then press down firmly on the breastbone until it lies flat. This creates an even thickness for faster, more even cooking.
How hot should the salt block and grill be?
The recipe calls for heating the salt block to about 500°F and using a medium high grill. Heat the salt block slowly in stages to avoid cracking, increasing temperature in 100°F steps until you hit 500°F.
How long do I cook the chicken and how do I know it is done?
Plan for about 30 minutes with the chicken skin side down and the heated block on top. The chicken is done when an instant read thermometer reads 165°F in the thickest part and the juices run clear.
Can I reuse the Himalayan salt block?
Yes. Let it cool fully, then scrape off food residue and wipe with a damp cloth. Do not soak the block in water, do not use soap, and avoid sudden temperature changes that cause cracking.
Is it safe to use a salt block on a grill?
Yes, if you take precautions. Heat the block gradually, handle it with heat proof gloves, and avoid thermal shock. Small cracks or surface sweating may appear over time but are normal.
What can I use instead of a salt block?
Use a heavy cast iron skillet, a clean brick wrapped in foil, or a metal press as the weight. These options will press the chicken but will not add the salty flavor a Himalayan block provides.
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