Add all of the ingredients to a large zip lock bag. Seal the bag and shake it around until the chicken thighs are well-coated in oil and seasoning. Refrigerate for at least 1 hour, ideally 8.

If you use a gas grill: Preheat the grill to medium-high heat (about 450 degrees F).

If you use a charcoal grill: Prepare your coals in a charcoal chimney to heat the coals quickly. Once the coals are hot, arrange them either in the very center of the grill or off to one side (below the grill grate of course), so that there is a “cool” part of the grill where you can cook on indirect heat. If you don’t have a charcoal chimney, arrange the coals in a pile on one side of the grill.

Place the chicken thighs on the grill grate skin-side down over direct heat (the hottest part of the grill) and grill for 3 to 5 minutes, or until the skin turns golden brown. Flip and sear on the other side for 3 to 5 minutes, until golden-brown as well.

Move chicken pieces to unlit side of grill (indirect heat) and cover the grill. Cook, flipping occasionally, until internal temperature reaches 165°F.

Use tongs to transfer the chicken to a cookie sheet or plate. Let chicken rest 5 to 10 minutes before serving. This allows the juices in the chicken to distribute throughout the meat, producing an even more tender result.

Serve with your choice of side dishes and enjoy!