Preheat the grill to high heat (It is very important that the grill is hot before adding the chicken) to at least 350⁰C
Prepare the chicken thighs by trimming any visible fat as much as you can
Add smoked paprika, sage, salt, parsley, chilli flakes, garlic powder, olive oil, Worcestershire sauce and onion powder into a bowl and mix to combine to make a marinade. (Reserve some marinade for later)
Add the chicken thighs to the marinade and rub it into the chicken making sure it is well coated (You can add the chicken to a Ziploc instead of a bowl if you don’t like touching raw chickeLeave the chicken to rest in the fridge for at least 30 minutes or up to 3 hours. If using chicken thigh with bone-in, you might want to marinade for longer than 30 minutes.
Remove the chicken thigh from the marinade and place on the hot grill (grease the grill grates with oil). If you are using chicken thigh with skin, place the skin side on the hot grill first.
Leave to cook for about a minute on the side before flipping, then cook on the other side for another minute or two. Flip a couple of times (baste with the remaining marinade) then place the chicken thighs on the side of the grill that doesn’t have direct heat and let the heat from the barbeque continue cooking the chicken. Cover the grill and leave to barbeque for another 5 to 10 minutes.
The total time for mine was less than 20 minutes, the grilling time should depend on the size of the chicken. A well-done chicken is white and with clear juice running through it.
If you will be using a meat thermometer, the general rule is to insert the thermometer to the thickest part of the chicken and the internal temperature of the chicken should read at least 165°F/74°C
Rest the chicken for about 10 minutes before serving and if you can't wait to dip in, this succulent grilled chicken thighs can be eaten immediately.