Salt Baked Chicken

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4

Salt Baked Chicken is a simple, hearty and very fun meal that can be enjoyed by the whole family. Imagine having fun removing the salt crust together and eating with your hands!
Salt crust baking is a traditional technique which enables hot steam to circulate all around the chicken it also helps to seal in all the meat juices keeping the chicken moist and tender. We created our own spice rub using Sichuan peppercorns and other spices to elevate the flavours.
Additionally, we baked the chicken over indirect heat on the Weber Genesis with the Gourmet BBQ System which keeps its juicy and tender on the inside. Find out more about Weber here!

Ingredients

Adjust Servings
US / Metric
0.00
large chicken (1.4kg-1.6kg)
0.00
large chicken (1.4kg-1.6kg)

Spice Rub:

0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
white peppercorns
0.00
tbsp
tbsp
white peppercorns
0.00
tbsp
tbsp
Sichuan peppercorns
0.00
tbsp
tbsp
Sichuan peppercorns
0.00
tsp
tsp
spice mix powder (1 teaspoon fennel powder, 1 teaspoon star anise powder ,1 teaspoon cinnamon powder, 1 teaspoon coriander powder and 1 teaspoon liquorice root powder)
0.00
tsp
tsp
spice mix powder (1 teaspoon fennel powder, 1 teaspoon star anise powder ,1 teaspoon cinnamon powder, 1 teaspoon coriander powder and 1 teaspoon liquorice root powder)
Salt Crust
Salt Crust
0.00
egg whites
0.00
egg whites
0.00
kg
kg
coarse salt
0.00
kg
kg
coarse salt
Baking paper
Baking paper
Aluminum foil
Aluminum foil

Steps

1

Add all the spice rub ingredients in a spice blender and process till you get a fine powder mixture.
Add all the spice rub ingredients in a spice blender and process till you get a fine powder mixture.
Mark as completed

2

Lay out enough baking paper to wrap the chicken.
Lay out enough baking paper to wrap the chicken.
Mark as completed

3

Place chicken on baking paper and add spice rub to both the cavity and outside of chicken
Place chicken on baking paper and add spice rub to both the cavity and outside of chicken
Mark as completed

4

Wrap chicken in baking paper and secure with butcher twine.
Wrap chicken in baking paper and secure with butcher twine.
Mark as completed

5

Add 3 egg whites to a bowl and whisk till soft peaks form.
Add 3 egg whites to a bowl and whisk till soft peaks form.
Mark as completed

6

Add and mix in 1 kg of coarse salt.
Add and mix in 1 kg of coarse salt.
Mark as completed

7

Lay out enough Aluminum foil to wrap chicken.
Lay out enough Aluminum foil to wrap chicken.
Mark as completed

8

Add ⅓ of the salt mixture to the foil, then place chicken on top.
Add ⅓ of the salt mixture to the foil, then place chicken on top.
Mark as completed

9

Cover the chicken with the rest of the salt mixture until a crust is formed around it.
Cover the chicken with the rest of the salt mixture until a crust is formed around it.
Mark as completed

10

Add another piece of foil on top and wrap the chicken in foil.
Add another piece of foil on top and wrap the chicken in foil.
Mark as completed

11

Prepare the grill for indirect cooking over medium heat (250°C) with the Weber GBS and pizza stone or a baking tray lined with aluminum foil.
Prepare the grill for indirect cooking over medium heat (250°C) with the Weber GBS and pizza stone or a baking tray lined with aluminum foil.
Mark as completed

12

Place the chicken which is wrapped in foil onto the GBS pizza stone or baking tray, cook for 45 minutes with the lid down.
Place the chicken which is wrapped in foil onto the GBS pizza stone or baking tray, cook for 45 minutes with the lid down.
Mark as completed

13

Remove chicken from grill and let it rest for 5 minutes.
Remove chicken from grill and let it rest for 5 minutes.
Mark as completed

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