Mix marinade of
4 large smashed garlic cloves ground into paste with 1 1/2 tsp of kosher salt
1/2 cup packed chopped fresh mint or other fresh herb (flat leaf parsley if you are poor)
Finely grated zest of 1 lemon
Juice of one lemon (about 3 tbs.)
1/2 tsp red pepper flakes
1/4 cup olive oil drizzled in while wisking
Put salt rubbed chicken thighs (about 4 or 5) into marinade for 1/2 hour to overnight in fridge. You can use with skin or without, with bone or without, just adjust cooking time.
Cook on medium heat with heavy weight on top (eg. another frying pan with heavy things in it) for five minutes. Remove weight and cook for another 5 minutes. Turn over, replace weight and cook until done, 4-6 minutes.
