Heat up cast iron on grill to 350 degrees.

Pat dry chicken thighs and season the skin side with salt, pepper, and paprika.

We could only fit 4 thighs in our skillet, so make sure you divide the remaining ingredients in 3.

Melt butter in cast iron, add 2 cloves garlic, and sprig of rosemary. Place chicken skin side down and squeeze some lemon juice over the chicken.

Cook chicken 8 minutes per side or until meat thermometer reads 165 degrees.