Cast Iron Grilled Chicken

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   To make the marinade add lemon juice, garlic and salt into a large mixing bowl.

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   Stir and set aside.

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   2.

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   Remove bones from chicken thighs with kitchen shears.

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   Place bones in a zip-lock bag, freeze and reserve for making chicken stock.

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   3.

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   Place chicken thighs on a cutting board skin side up.

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   Cover with plastic wrap and pound with the flat side of a meat mallet until chicken is even, about 1/2 to 3/4 thick.

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    Place flattened chicken in the marinade and coat on all sides.

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    Repeat with remaining chicken.

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    4.

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    Heat a cast iron griddle to medium heat.

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    5.

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    When griddle is hot, add chicken skin side down and grill 8 minutes.

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    Using tongs, turn chicken and grill another 5 minutes.

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    6.

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    Remove chicken from griddle and let it rest for 3-5 minutes.

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    Slice and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.