Take your chicken thighs out of the fridge and season them 20-30 minutes before they hit the grill.
Preheat your grill to 400 degrees Fahrenheit. I achieve this temperature by turning on all three burners and setting each to medium heat.
Make sure your grill grates are clean and grease them up! Then add your chicken thighs to the preheated grill. I usually cook 6-8 at one time. Position them so they are slightly over the flame.
Cover and cook for 5-7 minutes. Try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to flip smaller ones sooner - just be quick about it!
At around 5-7 minutes, open the grill and check out the smallest chicken thighs first. You should start seeing some nice grill marks. Flip those thighs! I also recommend rearranging as you may have "hot spots" where chicken cooks faster - I know I do! Mine are toward the back of the grill so I tend to rotate chicken thighs from the back up to the front as I flip.
Cover the grill and continue cooking for another 5-7 minutes. Again, try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to remove the smaller ones closer to 5 minutes. Do so quickly! Then re-cover and let the larger thighs finish cooking.
Note: You may want to consider taking the internal temperature of your chicken before removing it from the grill (by inserting a thermometer into the thickest part of the chicken thigh). The USDA recommends cooking to an internal temperature of 165 F. To be honest, I remove chicken from the grill when it's in the 155-160 F range and let carryover cooking finish them as they rest.
Let the chicken thighs rest for five minutes before digging in. This lets carryover cooking finish the job and ensures the juices stay in the chicken. Dig in too soon and all your juices will be on the cutting board, not in your chicken.
Enjoy moist, juicy, smoky chicken!