One of my regular dishes is chargrilled chicken thighs. I take some boneless and skinless chicken thighs. I flatten them out (slightly) before marinading them in a bowl. I use some olive oil and Schwartz chargrilled chicken seasoning and lemon juice. If I have no lemons then I might use white wine vinegar.
I have a griddle pan that I got from IKEA, which I put on a hot heat. I then add the chicken thighs. I turn them to get the crosshatched effect.
I usually use some greaseproof paper to cover the chicken to ensure that the thighs are fully cooked. It works like a pan lid in keeping the heat in the pan, but allows the steam (moisture) to escape, so the chicken is grilled and not steamed.