Megan Mitchell creates a delicious grilled chicken dish using a Himalayan salt block. FULL RECIPE BELOW.Want to help us choose the dishes and destinations? Add your favorites to our Stella Artois Food Board by tagging your pictures with #SAFoodBoard anywhere on social media. More details here: https://www.youtube.com/watch?v=4DWQT...Learn more about Megan and stay up to date with all her adventures: Facebook: https://www.facebook.com/pages/Megan-...Twitter: ChefMeganMitchWebsite: ChefMeganMitchell.comhttp://instagram.com/mucci5Special Thanks:Chase Farms Market http://www.chasefarmsmarket.comHolmes Hollow http://www.holmeshollow.comRECIPESCORN PANZENELLA SALADINGREDIENTS:-3 grilled corn ears-1 pint of cherry tomatoes-3 slices of crust Italian bread-1 cup of arugula-4 ounces of fresh bocconcini, sliced in half (half of small container)-1 tablespoon of white wine vinegar-Good quality extra virgin olive oil-Salt-Fresh ground pepperPROCESS-Pull husk to base of corn. Remove silks and replace husks back over cob. Soak corn for 10 minutes. -Shake off excess water. -Place corn on grill. Cook for 10 to 12 min, turning occasionally. -Let cool. Cut kernels off of cobs and place in a large bowl. -Toss cherry tomatoes in 1 tablespoon of olive oil, sprinkle with 1⁄4 teaspoon of salt. -Place cherry tomatoes in a grill basket. -Cook for 6 to 8 minutes, occasionally shaking basket. -Remove from grill and let cool. -On a plate pour 5 tablespoon of extra virgin olive oil. Slice bread in 1⁄2 inch slices and dip on plate with oil on both sides. -Grill 2 minutes on each side. Pull off grill and let cool. -Slice bread into cubes.-In a large bowl, add corn kernels, cherry tomatoes, bread cubes, 1 cup of arugula, mozzarella and toss. -Drizzle with 2 tablespoons of extra virgin olive oil and white wine vinegar.-Sprinkle with salt and fresh ground pepper. GRILLED BUTTERFLIED CHICKEN WITH A SALT BLOCKINGREDIENTS-1 T dark brown sugar-1 T dry mustard-1 T onion powder-1 T smoked Paprika-1 1⁄2 t garlic powder-1 1⁄2 t ground Coriander-1 1⁄2 t ground cumin-1 1⁄2 t Fresh ground pepper-1⁄2 t of cayenne pepper-1 4 TO 5 pound whole chicken-Salt BlockPROCESS-Place the salt block on a grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken. Raise heat of grill to medium high.-Mix all spices in a small bowl. Remove back bone of the chicken and flatten it out. -Lightly oil the entire bird. Rub mixture all over bird. Put the chicken skin side down, on the grill. -Put a hot salt block on top of chicken. Close the lid and cook until the chicken skin is crisp about 15 minutes. -Flip the chicken and replace the salt blocks. Close the lid. Cook until a thermometer reads 170°F in the thick part of the thigh, about 10 to 15 minutes.GRILLED PEACHES WITH BALSAMIC GLAZEINGREDIENTS-1 peach, firm-1 cup of fresh raspberries, washed and dried-Kosher salt-2 tbs of Stella Artois-Balsamic glazePROCESS-Place raspberries in a bowl add a pinch of salt and Stella Artois. -Macerate the berries with the back of a fork. Set aside.-Slice peach in half. Discard the pit. Place cut side down on a medium to high grill. Flip one time. -Cook peach until can easily pierce with a fork, about 5 to 7 minutes. -Plate peach and add a big spoonful of macerate raspberries on top. Then drizzle with balsamic glaze. Serve.