Salt brick chicken is chicken cooked on a grill or salt plate with a hot Himalayan salt brick pressed on top. The brick cooks the chicken from above, presses the skin flat for even browning, and seasons both sides. Boneless thighs take about 12 to 15 minutes. Cook to 165 F in the thickest part.
At a glance
- Brick: 8 x 4 x 2 in food grade salt brick (1 for thighs, 2 for a whole chicken)
- Brick temperature: about 375 F to 400 F
- Grill or plate temperature: medium high, about 400 F to 450 F
- Brick preheat: about 30 to 45 minutes
- Cook time: 12 to 15 minutes for thighs
- Serves: 2
Equipment
- 1 food grade salt brick, tempered
- A gas or charcoal grill, or a 12 x 8 salt plate as the base
- Heat resistant gloves or sturdy long tongs
- Instant read thermometer
- Optional: heavy duty foil
Can you make a whole brick chicken?
Yes, with two bricks. Spatchcock a 3.5 to 4 lb chicken (cut out the backbone and press it flat). Heat both bricks to about 375 F. Cook skin side down under both bricks for about 15 minutes, flip, press again, and cook 15 to 20 minutes more, until the thigh reads 165 F. This is the salt block version of Italian pollo al mattone.
Tips
- Wrap the brick in foil if you want an easier grip and less juice on the salt. The brick still presses and heats through the foil.
- Keep it dry. Wet or marinated chicken steams, turns salty, and can stress the brick.
- Use gloves. A brick at 400 F stays dangerously hot for hours. Cloth oven mitts are not enough.
- Try other foods. The same method works for burgers, pork chops, and grilled cheese. See the pressing guide.
FAQ
Questions, answered
Yes, but it takes longer. Bone-in thighs need about 12 minutes skin side and 10 to 12 minutes after flipping. Always cook to 165 F at the bone.
Yes, in a cast iron skillet on a gas burner. Heat the brick separately in the oven from cold to about 400 F, then press the chicken in the hot skillet.