Cast Iron Grilled Chicken

1. To make the marinade add lemon juice, garlic and salt into a large mixing bowl. Stir and set aside.
2. Remove bones from chicken thighs with kitchen shears. Place bones in a zip-lock bag, freeze and reserve for making chicken stock.
3. Place chicken thighs on a cutting board skin side up. Cover with plastic wrap and pound with the flat side of a meat mallet until chicken is even, about ½” to ¾” thick. Place flattened chicken in the marinade and coat on all sides. Repeat with remaining chicken.
4. Heat a cast iron griddle to medium heat.
5. When griddle is hot, add chicken skin side down and grill 8 minutes. Using tongs, turn chicken and grill another 5 minutes.
6. Remove chicken from griddle and let it rest for 3-5 minutes. Slice and serve with lemon wedges.