Grill Directions: Heat grill. Place 2 chicken thighs between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken thighs.
In small bowl, combine all remaining ingredients except oil. Brush both sides of chicken thighs with oil; coat with pepper mixture.
When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes, or until chicken is fork-tender and juices run clear, turning once.