In a glass storage container whisk together ¼ cup olive oil, 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon onion powder, and ½ teaspoon garlic powder.

Place chicken thighs in the marinade cover and let sit for at least 30 minutes. (Pop the container in the refrigerator if you plan to marinate longer than 30 minutes).

Heat the grill to 350-400°F.

Place the chicken thighs on the grill, evenly spaced out. Decrease the heat/flame to medium.Close the lid and cook for 5 minutes.

After 5 minutes flip the chicken thighs and move the thighs from the back of the grill to the front of the grill. Cook for 4 minutes.

After 4 minutes, check the internal temperature to see that they are roughly 165°F.

You will also want to check to make sure the inside of the chicken thigh is fully cooked, and place any pieces back on the grill that need to cook the inside a little longer.

Let the chicken rest about 5-10 minutes before slicing and serving.