Ingredients:

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

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a mahogany crust.
  2. In a mixing bowl or zip-top bag, combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper. Toss the chicken in the marinade and let sit for 30 minutes to 4 hours.
  3. Preheat the grill to medium-high heat.
  4. Place thighs smooth-side down on the direct heat zone. Sear for 3-5 minutes without moving them until they release easily and show deep char marks.
  5. Move the chicken to the indirect heat zone (cooler side). Close the lid and cook until the internal temperature hits 160°F (71°C).
  6. Remove the chicken from the grill and let it rest, allowing carryover cooking to bring the final internal temperature to 165°F (74°C).