Grilled Chicken with Salt, Thyme and Aioli

• 2 boned chicken legs
• olive oil
• 1 tablespoon thyme leaves
• 6 tablespoons aioli (Aioli will do nicely)
• warmed chicken stock or water

1. Heat a griddle pan.
2. Rub the boned chicken legs all over with a little olive oil and the thyme leaves.
3. Lay each piece on the grill pan, skin side down.
4. Season with salt and black pepper.
5. Leave the meat in place for at least three minutes, pressing down firmly with a spatula or large knife.
6. Turn the meat over and continue cooking for about eight minutes, until the meat is a glossy golden brown on both sides.
7. While the chicken is cooking, put the aioli in a bowl and beat in a little warm chicken stock or water to thin it down.
8. But, make sure it is still thick enough to slide off a spoon.
9. When the chicken is cooked, crumble over some more sea salt and serve with a bit of the garlic mayonnaise on the side.

chicken, olive oil, thyme, aioli, chicken

Taken from www.food.com/recipe/grilled-chicken-with-salt-thyme-and-aioli-39521 (may not work)