Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves minced garlic
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs boneless, skinless chicken thighs

Instructions:

  1. Combine the olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper in a Ziploc bag. Add the chicken thighs, seal tightly, and massage the marinade into the meat. Refrigerate for at least 2 hours (or up to 24 hours).
  2. Build a fire and allow it to burn down until you have a thick bed of glowing red embers. Place the grill grate approximately 4-6 inches above the coals.
  3. Place chicken thighs on the grate. Grill for 6-8 minutes per side until a mahogany-colored char forms and the texture is firm. Flip only once.
  4. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C). Remove from heat and let the chicken rest on a plate for 5 minutes before serving.