Chef Tom takes one of our favorite cooking techniques and adds a twist by swapping a foil wrapped brick for a Himalayan Salt Plate. He then places a charcoal basket in our Napoleon P500RSIB-1 and grills bone-in chicken halves indirect with a pre-heated salt plate on top.
Himalayan Salt Plate Brick Chicken Recipe
- 1 whole chicken
- Cattleman’s Grill Tri-tip Seasoning
Prepare the chicken spatchcock style, by cutting out the backbone and laying the bird flat. Then, from the breast side of the chicken, plunge your knife down in the middle of the breast, in line with the breast bone, and cut the bird in half.
Loosen the skin and season the meat, under the skin, with Cattleman’s Grill Tri-tip Seasoning. Also season the outside of the skin.
Place the chicken halves on the grill, over indirect heat, and place the pre-heated Himalayan Salt plate on top. Cook until the skin is crispy, then flip and continue cooking until an instant thermometer inserted into the thickest part of the meat reads 165ºF.