Prepare the marinade: In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, smoked paprika, salt, and black pepper. The mixture will look vibrant and smell intensely fragrant—herby, citrusy, and warm from the paprika. Set aside 3 tablespoons of this marinade in a small bowl to use later for basting.

Marinate the chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour the remaining marinade over the chicken, turning each piece to coat thoroughly. Seal the bag or cover the dish, then refrigerate for at least 30 minutes. The chicken will take on a golden, speckled appearance as the marinade clings to the skin.

Preheat the grill: If using an outdoor grill, heat it to medium-high heat (about 200°C). For a grill pan, set it over medium-high heat on the hob until it begins to smoke lightly. The grill grates should be hot enough that a drop of water sizzles and evaporates instantly.

Grill the chicken, skin-side down first: Place the chicken thighs on the hot grill, skin-side down. Listen for a satisfying sizzle as they hit the grates. Cook for 6-7 minutes without moving them—this allows the skin to develop deep, golden-brown grill marks and become wonderfully crispy. The edges of the skin will start to curl and turn a rich amber colour.

Flip and baste: Using tongs, carefully flip each thigh. The cooked side should be a deep golden-brown with distinct char lines. Brush the tops with the reserved marinade. Continue grilling for another 6-7 minutes. The chicken will release a savoury, smoky aroma that fills the kitchen, and the juices will run clear when pierced with a knife.

Check for doneness: The most reliable way to know your chicken is ready is to use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. It should register 74°C. The meat will feel firm to the touch but still give slightly, and the skin will be crackling-crisp.

Rest before serving: Transfer the chicken thighs to a clean plate or cutting board and let them rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Garnish with fresh parsley and serve with lemon wedges on the side.