Whisk the orange juice, soy sauce, olive oil, dried oregano, pressed garlic, black pepper, and paprika together in a medium bowl. Add the chicken thighs and massage well so every piece is completely coated. Cover and refrigerate for at least an hour, or overnight.

Preheat the grill to 400 degrees F. Place the chicken directly onto the hot grill and lower the heat to medium. If flames flare up under the chicken, keep a close watch and move it around with grill tongs. Grill for 6 to 8 minutes per side, until cooked through and a meat thermometer reads 165 degrees F.

Remove the chicken from the grill, transfer to a platter and let it rest for 2 to 3 minutes before serving.