To press food with a salt brick, heat the brick slowly to about 375 F to 400 F, set it on top of food cooking on a hot grill, pan, or salt plate, and cook until the underside is browned. The brick cooks the top at the same time, presses the food flat for crisp, even browning, and seasons both sides.
Key takeaways
- Heat a salt brick to about 375 F to 400 F for pressing chicken or pork.
- One brick presses four chicken thighs. Use two for a whole spatchcocked chicken.
- Cook chicken to 165 F.
- Handle a hot brick with heat resistant gloves, not cloth mitts.
What can you press with a salt brick?
| Food | Bricks | Approximate time | Done at |
|---|---|---|---|
| Boneless chicken thighs (4) | 1 | 7 to 8 min skin side, 5 to 7 min after flipping | 165 F |
| Spatchcocked chicken, 3.5 to 4 lb | 2 | About 15 min skin side, 15 to 20 min after flipping | 165 F in the thigh |
| Smash burgers | 1 | 2 to 3 min per side | 160 F |
| Grilled cheese or panini | 1 | 2 to 3 min, no flip needed | Cheese melted |
| Thin pork chops | 1 | 3 to 4 min per side | 145 F, 3 min rest |
Doneness temperatures are USDA safe minimums. Times vary with thickness and heat, so always check with a thermometer.
Salt brick chicken, step by step
- Heat the brick. Put a dry 8 x 4 x 2 inch food grade salt brick on a cold grill grate, on the indirect side. Raise the heat in stages over 30 to 45 minutes until it reads about 375 F to 400 F.
- Prepare the chicken. Pat 4 boneless, skin-on thighs dry. Rub with 1 tablespoon oil, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Add no salt.
- Press skin side down. Lay the thighs skin side down over medium high direct heat. With heat resistant gloves, set the hot brick on top. Cook 7 to 8 minutes, until the skin is deep golden.
- Flip and press again. Turn the chicken, replace the brick, and cook 5 to 7 minutes more.
- Check and rest. Cook to 165 F in the thickest part. Rest 5 minutes and serve with lemon.
This is the salt block version of the Italian dish pollo al mattone, or chicken under a brick. The full recipe card is here: salt brick chicken.
How hot should a salt brick be for pressing?
About 375 F to 400 F for chicken and pork, where you want the top to cook through without burning. For quick jobs like grilled cheese or smash burgers, 400 F to 450 F works. Heat the brick in stages just like a plate, starting cold. A brick has less mass than a plate, so it reaches temperature sooner. Check it with an infrared thermometer.
Which bricks can you cook with?
Only use bricks cut and sold for food contact, with nothing applied to the surface. Bricks cut for salt walls or glued into panels are not for cooking.
Pressing on a salt plate
For the full salt block experience, cook on a hot 12 x 8 salt plate and press with a hot brick on top. The food cooks between two salt surfaces. Heat both together from cold. Keep contact short, because food seasoned from both sides gets saltier faster.
Handling a hot brick safely
- Use heat resistant gloves or long, sturdy tongs. Cloth oven mitts are not enough at 400 F.
- Wrap the brick in heavy duty foil before heating if you want an easier grip and less juice on the salt.
- Set a hot brick down only on the grill, a hot plate, or a heat safe trivet. Never on a cold or wet counter.
- Let it cool in place for several hours after cooking.
Cleaning after pressing
Pressing leaves fat and juice on the brick. Once it is completely cool, scrape it, brush it, wipe once with a barely damp cloth, and let it dry for 24 hours. See the cleaning guide.
FAQ
Questions, answered
A foil wrapped clay brick presses food too, but it does not season it. A salt brick also holds heat evenly, so it cooks the top of the food as it presses.
It tastes well seasoned, not salty, as long as the chicken is patted dry and you leave salt out of the rub. Wet or brined chicken will pick up much more salt.