In a bowl, combine the olive oil, mayo, garlic, salt, pepper, Italian, and paprika.

Trim off any excess fat, rinse and pat dry the chicken thighs.

Add the chicken and marinade to a plastic bag or bowl and mix to combine.

Marinate in the fridge for up to 2 days.

Preheat the grill and clean the grill. Once hot, add the chicken thighs.

Grill for about 15 minutes on medium high heat, flipping halfway through the cooking time. (Internal temperature of cook chicken reads 165F)

Remove chicken from the grill and allow it to sit for about 2-4 minutes. Top with lemon juice and chopped greens.

Serve with desired sides.