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Megan Mitchell creates a delicious grilled chicken dish using a Himalayan salt block.

Grilled Butterflied Chicken with a Salt Block


  • 1 tablespoon dark brown sugar

  • 1 tablespoon dry mustard

  • 1 tablespoon onion powder

  • 1 tablespoon smoked Paprika

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons ground Coriander

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 teaspoons Fresh ground pepper

  • 1/2 teaspoons of cayenne pepper

  • 1 4 TO 5 pound whole chicken

  • Salt Block


  1. Place the salt block on a grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken. Raise heat of grill to medium high.

  2. Mix all spices in a small bowl. Remove back bone of the chicken and flatten it out.

  3. Lightly oil the entire bird. Rub mixture all over bird. Put the chicken skin side down, on the grill.

  4. Put a hot salt block on top of chicken. Close the lid and cook until the chicken skin is crisp about 15 minutes.

  5. Flip the chicken and replace the salt blocks.

  6. Close the lid. Cook until a thermometer reads 170°F in the thick part of the thigh, about 10 to 15 minutes.

Grilled Butterflied Chicken with a Salt Block

Corn Panzenella Salad


  • 3 grilled corn ears

  • 1 pint of cherry tomatoes

  • 3 slices of crust Italian bread

  • 1 cup of arugula

  • 4 ounces of fresh bocconcini, sliced in half (half of small container)

  • 1 tablespoon of white wine vinegar

  • Good quality extra virgin olive oil

  • Salt

  • Fresh ground pepper


  1. Pull husk to base of corn. Remove silks and replace husks back over cob. Soak corn for 10 minutes.

  2. Shake off excess water.

  3. Place corn on grill. Cook for 10 to 12 min, turning occasionally.

  4. Let cool. Cut kernels off of cobs and place in a large bowl.

  5. Toss cherry tomatoes in 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of salt.

  6. Place cherry tomatoes in a grill basket.

  7. Cook for 6 to 8 minutes, occasionally shaking basket.

  8. Remove from grill and let cool.

  9. On a plate pour 5 tablespoon of extra virgin olive oil. Slice bread in 1/2 inch slices and dip on plate with oil on both sides.

  10. Grill 2 minutes on each side. Pull off grill and let cool.

  11. Slice bread into cubes.

  12. In a large bowl, add corn kernels, cherry tomatoes, bread cubes, 1 cup of arugula, mozzarella and toss.

  13. Drizzle with 2 tablespoons of extra virgin olive oil and white wine vinegar.

  14. Sprinkle with salt and fresh ground pepper.

Corn Panzenella Salad

Grilled Peaches with Balsamic Glaze


  • 1 peach, firm

  • 1 cup of fresh raspberries, washed and dried

  • Kosher salt

  • 2 tablespoons of Stella Artois

  • Balsamic glaze


  1. Place raspberries in a bowl add a pinch of salt and Stella Artois.

  2. Macerate the berries with the back of a fork. Set aside.

  3. Slice peach in half. Discard the pit. Place cut side down on a medium to high grill. Flip one time.

  4. Cook peach until can easily pierce with a fork, about 5 to 7 minutes.

  5. Plate peach and add a big spoonful of macerate raspberries on top. Then drizzle with balsamic glaze. Serve.

Grilled Peaches with Balsamic Glaze




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- Hey, guys. Megan Mitchell here. And this week, I'm going to head to upstate New York. I'm using local produce and a really cool technique to make a grilled chicken with corn salad. So here we are at Chase Farmer's Market, one of the many local farm stands in upstate New York. I came here to get some amazing local produce. Yeah, that looks so pretty. Hey, buddies! Chew with your mouth closed. I don't think this pretty lady can come with me, but I'm gonna go pick some berries. This is like the perfect little berry. It's gonna go great in my meal. These smell so fragrant, and peaches just remind me of summer. I have to incorporate them somehow. I got some amazing produce from this local farm. I can't wait to cook it up and use it in a meal. The summers in upstate New York are so beautiful and I got some amazing local produce. I'm gonna put it to good use with a grilled corn salad, and then I'm gonna make a grilled spiced chicken with a salt block. I'm gonna start prepping my corn. And as you can see, I've let it soak in water and I've removed all of the silk from inside. That prevents them from burning, but it also keeps the cob really moist. And then the parts that show will actually get nicely charred and then everything else will cook evenly. It's a great way to grill your corn. Cook for 10 to 12 minutes, turning occasionally. Nice and charred. The husk really did its job and it cooked it perfectly. So while my corn cools, I'm gonna start preheating my grill basket. It's great for small items like tomatoes, berries, really worth the investment. I'm gonna start on my tomatoes. They're so sweet and juicy. I'm gonna drizzle just a little bit of olive oil and a nice large pinch of salt. And these tomatoes are so sweet on their own, they really don't need much of anything. My grill basket should be preheated by now, so I'm gonna pop these on. You wanna cook your tomatoes for about six minutes an go back halfway through and shake the pan. You want them to char and blister, but you don't want them to fully burst. These look beautiful. Set my tomatoes aside. And I have a really beautiful rustic loaf and I'm gonna cut three hearty size pieces out of it. I'm gonna put some oil on the plate. I know it look like a lot, but it's for all of the bread. So I'm gonna dunk one side. I'm gonna dunk this other side. I'm gonna do it with these piece, do it with this piece. Perfect. Let's get these on the grill. About two minutes on each side. Keep an eye on it, the bread goes really quickly. Once pulled off and cooled, I'm gonna slice them up. It's a rustic dish, it doesn't have to be perfect. So I'm gonna add this to my tomatoes. Now I'm gonna prep my corn. I've removed the husks from my cobs. And you can see some of it's charred, some of it's not. It'll be a really nice flavor balance in the salad. I'm gonna cut it on its side. And then with the knife, cut it and turn it, and cut it and turn it. And it keeps everything in a nice little pile. That's the last cut. And now I'm gonna put it all in the bowl. I have my arugula and mozzarella. I'm gonna add it to my bowl of my corn, bread and tomatoes. And the corn and the tomatoes are still sort of warm, so when I add the arugula, it'll start to wilt. And this is some white wine vinegar, which I think has a light, clean taste. If you don't like vinegar, or white wine vinegar, you could use lemon juice. I'm gonna lightly dress my salad with just some salt and pepper. And after that's soaked in, drizzle in a little olive oil and toss everything together. This looks so beautiful, the bright red tomatoes, with that vibrantly green arugula. This is my kinda summer salad. This is gonna go really well with the grilled chicken. Now onto my chicken. And what I'm holding here is a pink Himalayan salt block. What it does is it weighs down the chicken on the grill. And it keeps the skin really crispy, but helps keep the meat really juicy and moist. And you wanna preheat this for about 10 minutes. I'm gonna start on my spice mixtures. The choice of spices is really up to you. I chose coriander and paprika. You'll notice I'm not adding any salt into the spice mixture, because the salt block imparts enough flavor on its own. Now I'm gonna oil my bird. And I wanna do that because the oil actually helps the spice mixture adhere to the bird. And we're gonna flip it over and we're gonna do the same thing to the other side. Now I'm ready to get this on the grill. Add your chicken skin-side down onto the grill and safely lay your salt block right on top. So after about 15 minutes, you wanna take off the salt block, flip the chicken, put the salt block back on and close the grill. And don't worry, that dark color is actually the brown sugar caramelizing, it's not burnt. Chicken's almost done. And the last thing I wanna do before dinner, I wanna prep my peaches and my raspberry, put some salt, and then mash them with my fork. And I'm gonna put 'em on top of the grilled peaches, put some balsamic drizzle, it's gonna be delicious. This looks great. And by now my chicken's ready, so I'm gonna get it off. The chicken needs to rest for a couple minutes. So while that happens, I'm gonna prep my peaches. And I just wanna cut them in half, remove the pit, and then I'll grill them. And you wanna start flesh-side down to get those beautiful grill marks. My peaches are off, my chicken is cooled slightly, so now I'm gonna cut it up. So see how juicy it is? That's because of the salt block. A little bit of this beautiful corn salad. And the arugula's wilted just slightly. I'm gonna add a peach, a little bit of the raspberry, and then a drizzle of the balsamic glaze, 'cause it cuts through the sweetness of the raspberries and peaches. This is literally a farm-to-table recipe, and I can't wait to dig in.

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