Ingredients:

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

Instructions:

  1. Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika in a bowl.
  2. Place the chicken thighs in a Ziploc bag, pour in the marinade, and massage the meat to ensure full coverage.
  3. Refrigerate the chicken for 40 minutes to allow flavors to penetrate.
  4. Preheat the grill to medium-high heat and lightly oil the grates.
  5. Place thighs on the direct heat zone and sear for 4–5 minutes per side until a deep mahogany-colored char develops.
  6. Move the chicken to the indirect heat zone, close the lid, and cook for 5–8 minutes until the internal temperature reaches 160°F (71°C).
  7. Transfer the chicken to a platter and let it rest for 10 minutes before serving.