Combine smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne in a small bowl, whisking until completely blended. Pat chicken pieces dry with paper towels, then rub the seasoning mixture evenly over all surfaces, pressing gently so it adheres.

In a separate bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, liquid smoke, minced garlic, lemon juice, thyme, and oregano. Reserve half the marinade for basting during grilling, then brush the remaining half over seasoned chicken pieces.

Preheat your grill to medium-high heat (around 400°F), allowing it to heat for at least 10 minutes before adding chicken. Oil the grill grates thoroughly to prevent sticking and ensure beautiful char marks.

Place chicken pieces skin-side down on the grill and cook without moving for 12-14 minutes until the skin is golden and crispy. This smoky grilled chicken crowd recipe requires patience in this step—resist the urge to flip early, as movement prevents optimal caramelization.

Flip chicken pieces and brush generously with reserved marinade, cooking another 10-12 minutes until internal temperatures reach 165°F in the thickest part. Brush again with remaining marinade during the final 2 minutes to build a glossy, caramelized exterior.

Transfer grilled chicken to a clean platter and let rest for 5 minutes before serving, allowing juices to redistribute throughout the meat. Squeeze fresh lemon wedges over top and garnish with additional thyme sprigs for visual appeal.