In a large bowl or resealable bag, whisk together all these simple ingredients:

Oil, Lemon juice, Honey (if using), Kosher salt, Pepper Garlic, Onion powder, Paprika, Italian seasoning

Place the boneless chicken thighs in a large ziplock bag or bowl and then add the marinade to it. Toss or massage to coat evenly.

Cover the bowl or seal the bag and refrigerate the chicken for at least 4 hours or preferably overnight for a deeper savory flavor.

Remove the marinated chicken from the refrigerator about 30 minutes before grilling to bring to room temperature.

For a charcoal grill: Prepare a two-zone fire by piling all the charcoal on one side of the grill (this is your direct heat zone). Leave the other side charcoal-free (indirect heat zone).

For a gas grill: Turn half of the burners to medium-high heat and leave the other half off. Cover the grill with a lid and let it preheat to about 400°F (200°C).

Remove chicken from marinade, discarding the used marinade. Pat the chicken dry with paper towels to prevent flare-ups.

Place the chicken in a single layer in the indirect heat zone (cooler side) and cook it with the lid closed for about 15–20 minutes, flipping once halfway through. This cooking method allows the dark meat to cook evenly without burning.

Once the chicken's internal temperature hits 150–155°F (65–68°C) using an instant-read thermometer, move it to the direct heat zone for a final sear. Grill it for 2–3 minutes per side to achieve nice char or grill marks and a smoky finish.

Remove them when the internal temperature of the chicken reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving.