This is a juicy grilled chicken thighs toasted and pressed by heavy pot. Salt and season the chicken and set aside for half an hour. Take a skillet and put the oil and thighs and lay a piece of foil on top to cover. Set a heavy pot on top of the thighs and weight the pot with water. Grill and cook, checking for color once or twice, and turn round until the thighs is deep golden-brown and crisp, 15 to 20 minutes. Remove the pot and foil and fry and make it browned for 5 minutes on high grade. Serve the chicken thighs hot with fresh green salad or tzatziki.