Salt Grilled Chicken Thighs

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

2. Sprinkle both sides liberally with salt.

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

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

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

6. Turn over, and cook until chicken is cooked through.

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

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Chicken thigh	1 boneless	0	0	0
Pepper	0	0	0	0