In a large glass dish, whisk together ¼ cup of olive oil, zest of one lemon, ¼ cup of freshly squeezed lemon juice, ¼ cup of honey, and 2 tablespoons of Montreal chicken seasoning until well combined.

Reserve a couple of tablespoons of the marinade in a small bowl for basting later. Add 1.5 pounds of boneless chicken thighs to the dish, turning to coat each piece evenly in the marinade.

Cover the dish tightly with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to up to 3 hours.

Preheat your grill to medium heat, aiming for a temperature around 350°F to 400°F.

Remove the chicken thighs from the marinade, letting excess drip off. Place the chicken directly on the grill and grill each side for 4 to 6 minutes.

During the last few minutes of grilling, baste with the reserved marinade.

Once cooked through, carefully remove the chicken thighs from the grill and transfer them to a serving platter.

Tent the platter with foil and let the chicken rest for 3 to 5 minutes.

Slice the chicken if desired and garnish with a chiffonade of fresh basil.