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
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.
Mix all spices in a small bowl. Remove back bone of the chicken and flatten it out.
Lightly oil the entire bird. Rub mixture all over bird. Put the chicken skin side down, on the grill.
Put a hot salt block on top of chicken. Close the lid and cook until the chicken skin is crisp about 15 minutes.
Flip the chicken and replace the salt blocks.
Close the lid. Cook until a thermometer reads 170°F in the thick part of the thigh, about 10 to 15 minutes.
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
Fresh ground pepper
Pull husk to base of corn. Remove silks and replace husks back over cob. Soak corn for 10 minutes.
Shake off excess water.
Place corn on grill. Cook for 10 to 12 min, turning occasionally.
Let cool. Cut kernels off of cobs and place in a large bowl.
Toss cherry tomatoes in 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of salt.
Place cherry tomatoes in a grill basket.
Cook for 6 to 8 minutes, occasionally shaking basket.
Remove from grill and let cool.
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.
Grill 2 minutes on each side. Pull off grill and let cool.
Slice bread into cubes.
In a large bowl, add corn kernels, cherry tomatoes, bread cubes, 1 cup of arugula, mozzarella and toss.
Drizzle with 2 tablespoons of extra virgin olive oil and white wine vinegar.
Sprinkle with salt and fresh ground pepper.
Grilled Peaches with Balsamic Glaze
1 peach, firm
1 cup of fresh raspberries, washed and dried
2 tablespoons of Stella Artois
Place raspberries in a bowl add a pinch of salt and Stella Artois.
Macerate the berries with the back of a fork. Set aside.
Slice peach in half. Discard the pit. Place cut side down on a medium to high grill. Flip one time.
Cook peach until can easily pierce with a fork, about 5 to 7 minutes.
Plate peach and add a big spoonful of macerate raspberries on top. Then drizzle with balsamic glaze. Serve.
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