In a medium mixing bowl, combine the minced garlic, olive oil, BBQ sauce, chili powder, smoked paprika, salt, and pepper. Stir until evenly blended, creating a rich marinade. Reserve 1/4 cup for later glazing.

Place the chicken thighs into a resealable plastic bag or a shallow container. Pour the remaining marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the container and refrigerate for at least 30 minutes, though 2 hours or overnight is ideal.

Preheat your grill to medium heat, around 350-400°F. Brush the grill grates lightly with oil to prevent sticking.

Remove the chicken from the marinade and allow excess to drip off. Place the chicken on the grill and cook for about 4 minutes without moving them.

Flip the chicken thighs over and brush them with the reserved marinade. Grill for another 4 minutes, then flip again, continuing to baste until the internal temperature reaches 170-175°F.

Transfer the chicken to a plate and cover loosely with foil. Let it rest for about 3-5 minutes before serving.