Pat the chicken dry with paper towels and season on both sides with the salt. Grill the chicken for 10 minutes, then flip and grill for another 10 to 20 minutes, until cooked through and no longer pink inside (the exact cook time will depend on how large the thighs are).
3
Remove from the grill. Let the chicken rest for 10 minutes before serving.
4
Store in an airtight container in the refrigerator for up to 3 days. The chicken can be served cold or reheated in a greased cast-iron skillet over medium heat for 5 minutes or until warmed through.