Mix smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne pepper in a small bowl. Pat chicken thighs dry with paper towels, then rub the spice mixture generously over all surfaces, working it into every crevice for maximum flavor absorption and even cooking throughout.

Whisk together olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, and fresh thyme in another bowl to create the glaze. Lemon juice will be added just before serving to maintain brightness and prevent the acidic flavor from becoming too muted during cooking.

Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking. This smoky grilled chicken thighs crowd recipe requires consistent heat without extreme flames that char the exterior before cooking through.

Place thighs skin-side down on the grill and cook undisturbed for 8-10 minutes until the skin develops a deep golden-brown crust. Flip once and brush generously with the garlic-balsamic glaze, then cook for another 8-10 minutes until the internal temperature reaches 165°F at the thickest part.

Transfer thighs to a cutting board and let rest for 3-5 minutes while you squeeze fresh lemon juice over the tops. This resting period allows juices to redistribute throughout the meat, ensuring incredible tenderness with every bite when serving to your crowd.