Preheat charcoal grill with coals placed on one side of grill.
Place all ingredients for marinade in food processor, excluding olive oil, salt and pepper. Puree on high.
Keeping the food processor on low, add olive oil in a slow steady steam. Puree until thick paste forms.
Place chicken thighs in a large bowl. Coat with marinade and season with salt and pepper.
Grilling
Place hickory wood chips directly on coals and place chicken on preheated grill surface over coal area.
Cover grill and grill for 2 minutes. Turn chicken 90°, cover grill and grill for 1 more minute.
Flip chicken, cover grill and grill 2 minutes. Move chicken to cool part of grill, return the cover and continue cooking until internal temperature on instant-read thermometer registers 165℉.
Let rest at room temperature for at least 5 minutes before cutting or serving.
Notes
To substitute bone-in, skin-on chicken thighs, grill the chicken thighs for an additional 5 to 10 minutes over indirect heat until the internal temperature reaches165℉.Finish the chicken skin-side down over direct heat to ensure crispy skin.