Marinate the Chicken

1. Prepare the Marinade: Whisk together olive oil, lemon juice, garlic powder, onion powder, black pepper, and salt in a bowl.
2. Coat the Chicken: Place chicken thighs in an airtight container or zip-top bag, pour the marinade over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 3-4 days for the best chicken marinade experience.

Preheat the Grill

1. Heating Up: Preheat your grill to medium-high heat, around 375-400 degrees F, creating a hot side for direct heat and a cooler side for indirect heat.
2. Adding Smoke (Optional): For an added smoky flavor, consider placing wood chips directly on the hot coals or in a smoker box on a gas grill.

Grill the Chicken

1. Prepare for Grilling: Remove chicken from the marinade, letting excess drip off. Pat the chicken dry with a paper towel to ensure crispy skin.
2. Grill Over Direct Heat: Place chicken thighs skin-side down on the hot side of the grill to sear and crisp the skin, about 5-7 minutes.
3. Move to Indirect Heat: Transfer the chicken to the cooler side of the grill, skin-side up. Cover with the grill lid and cook for an additional 25-30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Rest the Chicken: Let the chicken rest for a few minutes off the heat before serving to allow the juices to redistribute for juicy meat.