In a medium-large bowl, whisk together all marinade ingredients. Add chicken thighs to bowl and stir to coat all sides of the chicken. Refrigerate and let chicken marinade for at least 30-40 minutes.
When chicken is ready to be cooked, preheat the grill to about 350-400 degrees. Arrange chicken thighs evenly onto the grill, and cook for about 7 minutes. Using a thongs, flip each chicken thigh over and cook for an additional 5-7 minutes depending on grill temp.
Grill temps and times will vary. Chicken should be cooked to 165 degrees. Serve with grilled veggies or top on a salad.
If you are using dried herbs you only need about 1 tsp of each, but I highly recommend using fresh.
I wrote this recipe for grilling purposes, but the chicken can also be baked, or grilled indoors on a grill or flattop, times and temps will vary.
The chicken tends to create a lot of smoke/flame when grilled, I often have a water spray bottle to help keep it down.