Take an everyday staple like salt and accentuate the flavor and eye appeal of your food by cooking and serving on a Salt Rox Blox. Salt Rox Blox are carved from 500 million year old Pink Himalayan Salt from the Himalayan mountains.
For a Perfectly grilled whole chicken with crisp skin and moist white and dark meat finished at the same time – try this simple technique. The chicken should marinate at least 6 hours, but over night is preferable for maximum flavor. The heat and weight from the Salt Rox Blox ensures the chicken will be perfectly seasoned, cook evenly, and the skin will crisp to grilling Nirvana.
For the Chicken:
1 (4 to 5 – pound) Chicken
With the chicken breast side down on a cutting board, using a chef’s knife or a pair of kitchen shears, cut the chicken on either side of the backbone from the neck to the tail. Repeat on the opposite side and completely remove the backbone from the carcass.
Turn the chicken breast side up on the cutting board and with the heel of your hand press down in the center of the bird to crack the sternum. Press down hard enough to flatten the chicken into two equal attached halves. Place in a shallow dish for marinating.
For the Seasoning/Marinade:
2 cloves garlic, chopped
2 tablespoons rosemary, chopped
½ teaspoon red chili flakes
1 lemon, zest and juice, + a little juice to drizzle at the end
2 tablespoons Extra-Virgin olive oil + some to drizzle at the end
1 teaspoon fresh black pepper
In a mixing bowl combine the garlic, rosemary, chili flakes, black pepper, and lemon juice & zest. Then whisk in the oil.
For the Salt Rox Blox:
1 each 8” x 12” Salt Rox Blox
1 Tablespoon, Safflower oil
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat, building the fire on one side of the grill. Place the cooking grids on the grill and place the Salt Rox Blox inside directly over the fire to preheat for 30 minutes.
Remove the chicken from the marinade, allowing some of the excess olive oil to drain off. Brush the side of the Salt Rox Blox that will be placed on the chicken with the oil. Place the chicken skin side down on the opposite side of the hottest coals. A good trick is to have the drumsticks the closest to the direct heat, as they will take a little longer to cook. Place the hot Salt Rock Blox on top of the chicken and cook skin side down until the skin becomes crispy and browned, about 15 to 20 minutes.
Set the Salt Rox to the side and turn the chicken over to finish cooking another 15 to 20 minutes. The chicken is done when the internal temperature reaches 165 degrees. Remove the chicken to the warm Salt Rox and cover with aluminum foil. Allow the chicken to rest 5 to 10 minutes before carving to allow all of the juices to be reabsorbed.
Carve the chicken into serving pieces and drizzle with a little more lemon juice and olive oil. Serve right on the Salt Rox Blox.
The Hearth and Grill Shop is your Outdoor Grill Super store for Charcoal Grills and both Natural and Propane Gas Grills. Come by this Saturday to see The Best Chicken Under a Salt Rox Blox in action as we cook on a Big Green Egg.
Chef Jeff
The Hearth and Grill Shop
