Skin the chicken thighs by pulling off the skin. You might need some kitchen roll to help you grip and pull.
Put all the ingredients in a non-reative bowl (except the lemon juice) and mix well. Cover with cling film and place in the fridge for up to 24 hours.
Cook at 200°C or on a BBQ for for 20-30 minutes. Make sure they're cooked, by making sure the juices run clear.
Drizzle with the lemon juice and enjoy!