Pat the chicken thighs dry with a paper towel and trim off any excess skin with kitchen shears. Season both sides with salt and pepper to taste and place in a large glass baking dish.

Place the olive oil, lemon juice, garlic cloves and seasoning in a small bowl and whisk to combine. Pour the chicken thigh marinade over the chicken, toss until the chicken is well coated and massage it into the chicken. Cover with plastic wrap and marinate for a minimum of 1 hour at room temperature or in the refrigerator up to 2 hours or overnight.

If the chicken thighs were refrigerated, let stand at room temperature for 1 hour prior to grilling. Preheat the grill to medium high heat (400 degrees). Place the chicken thighs on the grill and cook 2-3 minutes per side, skin side down first, or until golden brown and the chicken releases easily. From there, turn off one burner and move the chicken thighs to the unlit side and continue cooking over indirect heat for 15-20 minutes longer or until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 170 degrees. Remove from heat, cover loosely with foil, and allow to rest for about 10 minutes. Serve and enjoy!