• Preheat an outdoor grill to medium-high heat (400 F to 425 F/204 C to 218 C). Clean the grates, then lightly oil them by wiping them with a paper towel dipped in a high-heat cooking oil using long-handled tongs.
• In a large bowl, stir together the 2 tablespoons olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 3 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon smoked paprika, if using.
• Pat the 6 bone-in, skin on chicken thighs dry with paper towels (Note 2). Add them to the bowl and toss until evenly coated.
• Arrange the chicken thighs skin-side down over direct heat, leaving a little space between each piece. Grill without moving them for 6 to 8 minutes, or until the skin is well browned and releases easily from the grates. If flare-ups occur, move the chicken to a cooler part of the grill until the flames subside.
• Flip the chicken and continue cooking for 8 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 165 F (74 C). If the chicken is browning too quickly before it reaches 165 F (74 C), move it to indirect heat and continue cooking until done.

  Transfer the chicken to a serving platter and let it rest for 5 minutes.

Optional Lemon Herb Sauce

• Meanwhile, add the ¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 small garlic clove, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh basil leaves, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and freshly ground black pepper to a small food processor or blender. Pulse until the herbs are finely chopped and the sauce is well combined. It should remain slightly textured, not completely smooth.

  Set aside until ready to serve.
• Drizzle the lemon herb sauce over the chicken or serve it on the side as a dipping sauce, if desired (Note 3). Garnish with chopped parsley and serve with lemon wedges.

Alternative Method: Grill Pan

• Heat a large grill pan over medium-high heat. Lightly brush or spray the pan with oil.
• Working in batches if necessary, arrange the chicken thighs skin-side down in the pan, leaving a little space between each piece. Cook without moving them for 7 to 9 minutes, or until the skin is well browned and releases easily from the pan.
• Flip and continue cooking for 8 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 165 F (74 C). Reduce the heat to medium if the chicken is browning too quickly before it reaches 165 F (74 C).
• Transfer the chicken to a serving platter and let it rest for 5 minutes. Drizzle with the optional lemon herb sauce or serve it on the side as a dipping sauce, if desired (Note 3), garnish with chopped parsley, and serve with lemon wedges.