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If you think your favorite grilled chicken recipe does full justice to the bird, think again. In fact, so many approaches to grilling chicken fail to take into consideration the fact that we need three things to happen simultaneously: moist breast, thoroughly cooked leg meat, and crispy skin. Grilling chicken under a Himalayan Salt Brick accomplishes all of these things with gusto: The hot block on the cavity side of the chicken both seasons and breaks down the connective tissue, releasing flavor into the meat that might otherwise be lost; the weight of the block presses the differently shaped parts into uniformity; and the blast of heat from the fire on one side and the white-hot salt block on the other cooks everything perfectly while sealing in moisture. The combination makes for one mighty chicken.