Add all ingredients for the marinade to a blender and blend until completely smooth. Place the chicken thighs in a sealable bag or container. Pour the marinade over the chicken, seal the bag and wriggle it around to ensure all of the thighs are well-coated in marinade. Refrigerate at least 30 minutes, up to 24 hours.

When you’re ready to cook, fire up the grill! If your grill has a temperature gauge, set it to 350 degrees. 

Place chicken on the grill skin side down, cover, and cook 10 minutes. Flip and cook an additional 5 minutes.

Increase the grill heat to 400 degrees F. Cook another 5 minutes per side, or until the skin is charred and crispy and the chicken is cooked through (chicken is cooked when it reaches 165 degrees F).

Remove chicken from the grill and allow it to rest 10 minutes before serving. This process allows the juices to distribute throughout the meat, yielding a perfectly tender result.

Serve with your favorite side dishes and enjoy!