Salt Block Grilled Chicken

Megan Mitchell creates a delicious grilled chicken dish using a Himalayan 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.
  2. Raise heat of grill to medium-high.
  3. Mix all spices in a small bowl.
  4. Remove backbone of the chicken and flatten it out.
  5. Lightly oil the entire bird. Rub mixture all over bird.
  6. Put the chicken skin side down, on the grill.
  7. Put a hot salt block on top of chicken. Close the lid and cook until the chicken skin is crisp about 15 minutes.
  8. Flip the chicken and replace the salt blocks.
  9. Close the lid.
  10. Cook until a thermometer reads 170°F in the thick part of the thigh, about 10 to 15 minutes.