Step 1

In a medium bowl, whisk together the olive oil, lemon juice, lime juice, garlic powder, onion powder, salt, pepper, mustard, soy sauce, and brown sugar.

Step 2

Trim fat from the chicken as necessary. Add the chicken thighs to a large zip-top bag and pour in the marinade. Seal the bag and massage the marinade into the meat for a few seconds to make sure the meat is coated.

Step 3

Refrigerate the chicken in the marinade for at least 30 min. For best flavor, allow the meat to marinate for 2-12 hours before grilling. After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats.

Step 4

Preheat the grill to settings for medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.

Step 5

Sear chicken thighs over lit side of grill 2-3 minutes per side until skin turns golden brown, taking care not to char.

Step 6

Move chicken pieces to unlit side of grill and cook, covered, until internal temperature reaches 165°F.

Step 7

Let chicken rest 5-10 minutes before serving.