Heat a gas or charcoal grill over medium-high heat until it reaches at least 400 degrees Fahrenheit. Let the grill preheat for 5-10 minutes at this temperature to ensure the grates are very hot.

While the grill is preheating, trim the chicken thighs of excess skin and fat then place them onto a platter or large plate. Brush the tops with oil, or spray with nonstick spray, then season with garlic salt, pepper, and a small amount of paprika if desired for color. Flip the chicken thighs over then brush with oil and season the second side with garlic salt and pepper.

Place the chicken thighs smooth-side-down on the grates then close the lid and grill for 3-5 minutes or until the chicken is opaque up and around the sides, grill marks appear on the bottoms, and the chicken does not stick to the grates when you attempt to flip it over.

Close the lid then grill on the second side for another 3-5 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit – I like them more around 175 degrees. Note: boneless skinless chicken thighs can be cooked up to 180-185 degrees Fahrenheit and still remain tender, so there’s some wiggle room here. Remove the chicken to a platter then cover with foil and let rest for at least 5 minutes before serving.