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Best Easy Salt Baked Chicken Recipe

Name: Best Easy Salt Baked Chicken Recipe
Total time: 90 min
Yield: 190 g
Ingredients: whole chicken (about 3 lbs) 1 piece; ginger 4 slices; scallion 2 pieces; shaoxing wine 2 tbsp; coarse kosher salt 4 cups; white pepper 0.5 tsp; sesame oil 1 tbsp

Tender salt baked chicken with aromatic, juicy meat is a Hakka classic. A high protein chicken recipe perfect for a healthy family dinner.

Cook 90 min Difficulty NORMAL 362 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

whole chicken (about 3 lbs) 1 piece
ginger 4 slices
scallion 2 pieces
shaoxing wine 2 tbsp

Seasonings/Sauce

coarse kosher salt 4 cups
white pepper 0.5 tsp
sesame oil 1 tbsp

Nutrition summary

Carbohydrates 1 g 1%

Protein 35 g 39%

Fat 23 g 60%

Serving size 190g

Cooking steps

1

Pat the whole chicken dry after cleaning; rub all over with shaoxing wine and sprinkle white pepper evenly inside and out.
2

Stuff the chicken cavity with ginger slices and scallions for aroma and set aside while oven preheats to 375°F (190°C).
3

In a large wok or skillet over medium heat, toast the coarse kosher salt for 5 minutes until aromatic but not browned.
4

Spread half the hot salt in a roasting pan lined with parchment, place chicken on top breast-side up, then cover completely with the remaining salt.
5

Roast in the preheated oven for 60–70 minutes until the chicken reaches 165°F (74°C) at its thickest part; rest 10 minutes covered, then brush off salt, discard aromatics, and rub skin with sesame oil before carving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient in salt baked chicken is the whole chicken, which, when encased and baked in a crust of coarse kosher salt, produces juicy, aromatic, and tender meat. The salt both flavors and seals in moisture, making this dish unique to Hakka cuisine.

Q. How do I prevent the chicken from becoming dry?

To ensure juicy and tender chicken, pat the chicken dry, use aromatic stuffing, cover thoroughly with hot salt, and monitor the baking—remove from the oven as soon as the thickest part reaches 165°F (74°C). Letting the chicken rest under salt after baking allows juices to redistribute, preventing dryness.

Q. What is the cooking point I should pay attention to?

The most critical cooking point is correctly toasting the salt before use and baking the chicken until it just reaches 165°F. Overbaking can dry out the meat, while insufficient baking can leave the inside undercooked. Use a thermometer and rest the chicken as described.

Q. How many calories and protein does each serving provide?

Each serving (190g) contains approximately 362 kcal and 35g of protein, making this a high-protein and satisfying meal for those conscious about nutrition.

Best Easy Salt Baked Chicken Recipe

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