Flavor is all about that marinade! Combine olive oil, soy sauce, minced garlic, lemon juice, paprika, oregano, salt, and black pepper in a bowl. Whisk everything together until it’s fully blended. Place your chicken thighs in a zip-top bag or shallow dish, pour the marinade over them, and ensure they’re well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or overnight for a deeper flavor).

While the chicken marinates, get your grill ready. If using an outdoor grill, clean and lightly oil the grates to prevent sticking. Preheat your grill to medium-high heat (about 375°F to 400°F). For indoor grilling, preheat and grease the pan thoroughly.

Once your grill is heated, remove the chicken from the marinade. Shake off any excess marinade to prevent flare-ups. Place the thighs on the grill and close the lid. Cook for about 6-8 minutes on each side. Use a meat thermometer to confirm an internal temperature of 165°F. The chicken is done when you see grill marks and the juices run clear.

Take the grilled chicken thighs off the heat and rest them on a plate for 3-5 minutes. This allows the juices to redistribute evenly. Garnish with freshly chopped parsley and a squeeze of lemon juice to enhance the flavors. Serve and enjoy!