Salt Grilled Chicken Thighs

1. 1

   Butterfly the chicken, to get an even thickness and ensure fast cooking.

2. 2

   Sprinkle both sides liberally with salt.

3. 3

   Let stand, chilled, for 1 hour, then pat off any excess moisture with a paper towel.

4. 4

   Heat a non stick (or cast iron) skillet over medium heat.

5. 5

   Add chicken, skin side down. Cook until skin is golden brown.

6. 6

   Turn over, and cook until chicken is cooked through.

7. 7

   Remove from pan and let rest for a few minutes, then slice into bite sized pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.