Pour the marinade over the chicken thighs, making sure they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, allowing the chicken to marinate.
Place the chicken thighs on the grill, skin-side down, and close the lid. Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
Flip the chicken thighs and continue grilling until they are fully cooked and nicely charred. Remove the chicken thighs from the grill and let them rest for a few minutes.