In a mixing bowl, whisk together ¼ cup of olive oil, ¼ cup of soy sauce (or lemon juice), 2 tablespoons of honey, 4 cloves of minced garlic, 2 teaspoons of smoked paprika, and a pinch of salt and pepper.

Place your chicken thighs into a large bowl or a zip-top plastic bag, then pour the prepared marinade over them. Use your hands or a spatula to coat the chicken thoroughly.

While the chicken marinates, fire up your grill to medium-high heat, aiming for around 375°F (190°C). Lightly oil the grill grates.

Once the grill is hot, place the marinated chicken thighs skin-side down if using skin-on, and grill them for approximately 6–8 minutes.

Flip the thighs over and continue grilling for another 6–8 minutes, or until they reach an internal temperature of 165°F (75°C).

After grilling, remove the chicken thighs from the grill and let them rest for about 5 minutes. Optionally, sprinkle with freshly chopped parsley or cilantro.