1. Place thigh, skin side down, in 2-quart (8 x 8) glass baking dish. Sprinkle with garlic salt. Pour water into bottom of dish. Cover with plastic wrap.
2. Microwave on ROAST for 10 minutes. Turn thigh over recover, and continue cooking on ROAST for 10 to 12 minutes or until fork tender. Let stand, covered, 5 minutes before serving.