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1
Place the salt blocks on a grill grate of a gas grill over low heat, close the lid and warm for 10 minutes while you prepare the chicken.
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2
Turn the heat to medium and heat the block for 10 more minutes.
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3
Its surface should be about 375F.
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4
If you are using a charcoal fire, set up a bilevel fire with half the grill set up for low heat (one layer of coals) and the other half set up for medium heat (two layers of coals).
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5
Remove and discard the neck and package of innards from the cavity of the chicken.
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6
Place the chicken, breast side down, on a cutting board.
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7
With a large knife or poultry shears, cut down the length of the spine on both sides.
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8
Remove the spine.
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9
Cut the breast side of the chicken in half lengthwise.
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10
You will now have two chicken halves.
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11
Wash the halves in cold water and pat dry with paper towels.
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12
Coat with the olive oil and rub all over with the cut sides of the garlic cloves; afterward tuck the pieces of garlic under the edges of the skin.
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13
Season all over with the pepper.
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14
Clean the area of the grill grate not occupied by the salt block with a wire brush.
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15
Put the chicken halves, skin side down, on the grill grate and, using grill gloves or thick oven mitts, put a hot salt block on top of each half.
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16
Close the lid and cook until the chicken skin is crisp and deeply grill-marked, about 15 minutes.
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17
Remove the blocks using the grill gloves, flip the chicken halves with tongs, put the blocks back on top of the chicken, close the lid and cook until an instant-read thermometer inserted into the inside of the thicker thigh registers 170 degrees, 10 to 15 minutes.
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18
Remove the salt blocks, transfer the chicken to a clean cutting board and let rest for 5 minutes before cutting into parts.
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19
Drizzle with the lemon juice and serve.
