Whisk together the olive oil, lemon juice, and seasoning in a medium bowl.

Trim fat from the chicken as necessary.

Pat the chicken dry with a paper towel.

Add the chicken thighs to a large zip-top bag and pour in the marinade.

Seal the bag and massage the marinade into the meat for a few seconds to make sure the meat is coated.

Refrigerate the chicken in the marinade for at least 30 min.

For the best flavor, allow the meat to marinate for 2-12 hours before grilling.

After marinating, allow the chicken to sit, covered in the marinade bag, for 15-20 minutes while the grill preheats.

Preheat the grill to settings for medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.

Sear chicken thighs over the lit side of the grill for 2-3 minutes per side until the skin turns golden brown and crispy.

Move chicken pieces to the unlit side of the grill and cook, covered, until internal temperature reaches 165°F.

Let chicken rest for 5-10 minutes before serving.