Step 1

To make marinade add lemon juice, garlic and salt to a large mixing bowl. Stir and set aside.

Step 2

Remove bones from chicken thighs with kitchen shears. Place bones in a zip-lock bag, freeze and reserve for making chicken stock.

Step 3

Place chicken thigh on cutting board skin side up. Cover with plastic wrap and pound with flat side of meat mallet until chicken is even, about 1/2” to 3/4” thick. Place flattened chicken in marinade and coat on all sides. Repeat with remaining chicken.

Step 4

Heat cast iron griddle to medium heat.

Step 5

When cast iron is hot, place chicken skin side down and grill 8 minutes. Using tongs, turn chicken over and grill another 5 minutes.

Step 6

Remove chicken and let rest 3-5 minutes. Slice and serve with lemon wedges.